In all the Halloween hubbub, people forget poor old Día de Muertos, the Mexican festival that honours the dead. We haven't forgotten, though – in fact, we've got a recipe especially for it. So there.
- 350g (12oz) peeled, deseeded pumpkin or butternut squash, (weighed after preparation), cut into 2.5 cm ( 1inch) cubes
- 300g (10½ 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
- ½ teaspoon smoked hot paprika
- 2 garlic cloves, finely chopped
- Salt and freshly ground black pepper
- ½ 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
- 200g (7 oz) 0% fat Greek yogurt
- 160g pack Manomasa Tomatillo tortilla chips
- Preheat the oven to 200°C/180°C fan assisted/gas mark 6. Add the pumpkin and sweet potato to a roasting tin. Drizzle over the oil then sprinkle with the fennel, paprika, and garlic. Season with salt and pepper. Gently toss the vegetables with the spice mixture then roast for 30 minutes, turning once until softened and browned.
- While the vegetables roast, mix the onion, tomato, coriander, avocado, lime rind and juice together to make the salsa then spoon into a bowl. Spoon the yogurt into a separate bowl. Separate the tortillas and arrange on a large platter.
- 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.