Crispy Roasted Pumpkin Nuggets with Zesty Lime Dipping Sauce

Serves: 4
GF DF RSF LC

Ingredients: 

800 g butternut pumpkin, diced into 3-4 cm sized cubes/chunks
2 tablespoons olive oil
2 tablespoons arrowroot flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon chilli powder
Pink rock salt, to season

ZESTY LIME DIPPING SAUCE
2 large ripe avocados, peeled and seed removed
1/2 cup plain Greek yogurt or coconut yogurt
1/2 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 oven to 200°C and line a baking tray with baking paper. 

In a bowl, add the diced pumpkin, and coat well with the 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 (you may need two) leaving space between each piece so they go crispy. Transfer to the oven 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.