Smoky roasted pumpkin topped tortillas

Smoky roasted pumpkin topped tortillas


  1. Preheat the oven to 200oC/180oC fan assisted/Gas Mark 6.
  2. Add the pumpkin (or butternut squash) and sweet potato to a roasting tin. Drizzle over the oil then sprinkle with the fennel, paprika, and garlic. Season with salt and pepper.
  3. Gently toss the vegetables with the spice mixture then roast for 30 minutes, turning once until softened and browned.
  4. While the vegetables roast, mix the onion, tomato, coriander, avocado, lime rind and juice together to make the salsa then spoon into a bowl.
  5. Spoon the yogurt into a separate bowl. Separate the tortillas and arrange on a large platter.
  6. Mash the roasted vegetables, still in the roasting tin with a handheld masher. Spoon the hot pumpkin mix over the tortillas, top with a small spoonful of yogurt then a spoonful of the salsa and serve immediately while the roasted veg are still hot.  

Recipe from Manomasa chips, which are available from Waitrose, Ocado, Whole Foods Market, Fortnum & Mason and independent delis and farm-shops, £2.00.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


Smoked paprika has a great flavour- you can buy it as mild paprika or hot with the same kind of heat as chilli powder


350 g (12 oz) peeled, deseeded pumpkin or butternut squash, (weighed after preparation), cut into 2.5 cm ( 1inch) cubes
300g (101/2 oz) or 1 large sweet potato, peeled, cut into 2.5 cm (1 inch) cubes
3 tablespoons olive oil
2 teaspoons fennel seeds, roughly crushed
1/2 teaspoon smoked hot paprika
2 garlic cloves, finely chopped
Salt and freshly ground black pepper
To serve:
1/2 red onion, finely chopped
1 large tomato, finely chopped
2 tablespoons fresh finely chopped coriander
1 small avocado, halved, stoned, diced
1 lime, grated rind and juice
200 g (7 oz) 0% fat Greek yogurt
160 g pack Manomasa Tomatillo Tortilla Chips


Time: 30 minutes
Serves: 4-6
Nutrition: n/a