Crusted Nachos Pumpkin Wedges

🧂 Ingredients

• 650 gr pink banana pumpkin or butternut squash
• 1 tbsp Homemade pumpkin spice mix
• 2 tbsp olive oil
• 2-3 tbsp corn flour or fine polenta
• 2 pcs whole eggs
• 1 pkt Cheese Doritos

Instructions

• 1 Cut off the skin and remove the seeds and divide the pumpkin into equal wedges.
• 2 Season the pumpkin wedges with salt, pepper, pumpkin spice mix and drizzle a bit
  of olive oil.
• 3 Bake the wedges at 180°C for 20 minutes or until soft but not mushy.
  
  Remove from the oven and cool.
• 4 Arrange three plates, one with corn flour, one with beaten egg and 2 tbsp of
  cold water, and the last one with crumbled nacho crisps.
• 5 Coat the pumpkin by passing them first in the corn flour, the egg wash and
  lastly in the nacho crumbs.
• 6 Roast the coated pumpkin in the oven at 180°C for another 15 minutes.
• 7 Serve the crusted pumpkin hot.

Nutrition Info