CookEat Recipe
Butternut Squash and Bell Pepper Pita Bites
Roasted butternut squash is mashed with ricotta and folded with black-eyed peas, finely diced bell pepper and radish, parsley and sage. Spoon the topping onto crisp pita triangles.
Method
Steps
Step 1
Heat the oven to 200°C. Peel and seed the squash, cut into 1 cm cubes and toss with 1 tablespoon olive oil. Roast on a lined tray for 20–25 minutes until very tender.
Step 2
Use canned black-eyed peas, weighed after draining and rinsing. Wash and finely dice the bell pepper and radish. Wash and finely chop the parsley and sage.
Step 3
Mash the warm squash with the ricotta and remaining tablespoon oil until smooth. Fold in the black-eyed peas, pepper, radish and herbs; keep the vegetables finely diced so the mixture sits on the bases.
Step 4
Split the pita and cut into small triangles. Toast on a tray at 200°C for 4–6 minutes until crisp. Divide the topping over the bases just before serving in eight tasting portions.
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