Crispy Roasted Pumpkin Nuggets with Zesty Lime Dipping Sauce by Luke Hines

Serves 4

Ingredients

800g butternut pumpkin, diced into 3-4 cm sized cubes/chunks

2 tbsp olive oil

2 tbsp arrowroot flour

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked papriks

½ tsp chilli powder

Pink rock salt to season

Dressing

2 large ripe avocados, peeled and seed removed

½ cup plain Greek yogurt or coconut yogurt

½ cup chopped fresh coriander or parsley

2 cloves garlic, minced

Juice and zest of 2 limes

Pink rock salt and pepper to taste

Method

Preheat over to 200C and line a baking tray with baking paper.

In a bowl, add the diced pumpkin, and coat well with olive oil.  Use your hands to get all-over coverage.  Add the arrowroot flour and spices and use your hands to get all over even coverage on the pumpkin.

Lay your pumpkin out on a tray leaving space between each piece so they go crispy.  Transfer to the over and bake for 30-40 minutes or until golden brown and crunchy on the outside and cooked through.

This is a good time to get onto your zesty lime dipping sauce.  Add all ingredients for the zesty lime dipping sauce to a high-powered blender or food processor and blitz until well combined.  Season with salt and pepper to taste.

Season with a pinch of salt and serve alongside your zesty lime dipping sauce.