Prep Time
45 Minutes
Cook Time
60 Minutes
Makes
15
Ingredients
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15 Mission Street Tacos
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Filling:
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1 small butternut pumpkin
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5 large garlic cloves, unpeeled
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2 tbsp hot honey, garnish
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2 tbsp olive oil
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200g Oaxaca cheese (Mexican style cheese), grated
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1 egg, beaten
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Instructions
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Step 1
Preheat oven to 170°C.
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Step 2
Using a sharp knife, cut the pumpkin in half lengthwise. Then scoop out all the seeds and strings.
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Step 3
Place the unpeeled garlic cloves into the seed cavity of one of the pumpkin halves. Drizzle generously with olive oil and hot honey. Sprinkle with salt and pepper to taste.
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Step 4
Bake for 30-40 minutes, until the pumpkin is soft enough for a fork to easily pierce the skin. Let it cool slightly.
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Step 5
Squeeze garlic cloves from the skin. Scoop out all the pumpkin, discarding the skin.
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Step 6
In a bowl, combine garlic, pumpkin, and Oaxaca cheese. Mix well.
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Step 7
Place a Mission Street Taco on a flat surface. Put a large spoonful of mixture on the centre of the taco. Brush the edge of the taco with the egg wash. Fold over so you have a semi-circle. Press down on the edges firmly with a fork so the edges are sealed.
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Step 8
Place on a lined baking tray and brush with the egg wash. Repeat with the remaining pumpkin filling.
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Step 9
Bake for 15-20 minutes until lightly golden. Serve hot.
