Pumpkin with Spicy Salt and White Cheese Sauce

Pumpkin with Spicy Salt and White Cheese Sauce

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Pumpkin with Spicy Salt and White Cheese Sauce
  • Pumpkin with Spicy Salt and White Cheese Sauce
  • Pumpkin with Spicy Salt and White Cheese Sauce
Pumpkin with Spicy Salt and White Cheese Sauce

Pumpkin with Spicy Salt and White Cheese Sauce

Cuisine

South American

Recipe Description

Aji chilli is mid range on the Scoville heat scale and adds a warming heat to this dish, balanced by the sweetness of the pumpkin and the creaminess of the cheese. Eat this as an awesome vegetarian side or as a top-notch snack. If you can’t source aji chilli, jalepeño works as a substitute.

Prep Time 20 Minutes

Cooking Time Slow Cooked

Difficulty Easy

Ingredient List

½ pumpkin (squash), cut into large wedges
70 ml (2¼ fl oz) grape seed oil
large pinch of salt
1 tablespoon aji chilli powder
1 teaspoon garlic powder
150 g (5½ oz) queso fresco (or Danish feta or any crumbly white cheese)
50 g (1¾ oz) white biscuits (crackers)
juice of 2 limes
⅔ red onion, sliced thinly and curled in ice-water, to garnish
⅓ bunch coriander (cilantro), leaves picked, to garnish

Recipe Steps

Preheat the oven to 200°C (400°F). In a large bowl, mix the pumpkin with 20 ml (¾ fl oz) of the oil and a small pinch of the salt, then spread out on a baking tray and roast in the oven for 15 minutes. 

In a bowl, combine a good pinch of salt with the chilli powder and garlic powder. After the pumpkin has roasted for 15 minutes, remove it from the oven and season it with the spicy salt. Return it to the oven for another 10 minutes. 

In a blender blitz all the remaining ingredients together and check the seasoning. Spread the sauce on the bottom of the plates, break the pumpkin up and then garnish with the sliced onion and coriander leaves.

Sauce - Provided Pre-Prepared in the Atlas Box

Allergen Information

  • Nuts
  • Onion
  • Peanuts
  • Fish
  • Chilli
  • Wheat
  • Gluten
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