Halloween Dips & Bites

Ingredients

Contains: milk, wheat, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 320g pack soft wheat tortillas
• 3 tbsp vegetable oil
• 50g poppy or black sesame seeds
• ½ squash, peeled, deseeded and diced
• 1 tbsp vegetable oil
• ½ tsp ground cumin
• 3 tbsp mascarpone
• 2 avocados, peeled and stoned
• 2 spring onions, chopped
• 1 tomato, chopped
• juice 1 lime
• handful coriander leaves, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C (400°F). Cut the tortillas into wedges, toss with 2 tbsp of the vegetable oil, scatter over the sesame seeds and bake 12 minutes until crisp, then cool.

2. Toss the diced squash with the remaining 1 tbsp vegetable oil and the ground cumin on a baking tray. Roast 25 to 30 minutes until soft and lightly browned.

3. Blend or mash the hot squash with the mascarpone until smooth and creamy. Spoon into a serving bowl and let it cool to room temperature.

4. Mash the avocados in a bowl with the lime juice until mostly smooth but still a little chunky.

5. Stir the chopped spring onions, chopped tomato and chopped coriander leaves into the mashed avocado.

6. Arrange the squash dip and avocado dip on a board or plates with the tortilla crisps around them and serve.