Spanish Kumara Pocket with Chorizo and Chipotle Sour Cream

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Prick kumara a few times with a fork and place on prepared tray with a drizzle of oil. Season with salt and bake for 25 minutes, or until the skin is crispy and the flesh is soft enough to pierce with a sharp knife. Turn once during cooking.
3. Slice chorizo in half lengthways. When kumara has 15 minutes cook time remaining, add chorizo and garlic cloves to the same tray and cook for 12-14 minutes, or until chorizo is crispy.
4. While chorizo is cooking, prepare veggies. Thinly slice roasted capsicum; finely dice red onion; dice tomato 1cm; roughly chop spinach; chop parsley leaves. Add all to a medium bowl and set aside. Mix sour cream and chipotle sauce together in a small bowl and season to taste. Set aside.
5. When kumara has finished cooking and chorizo is crisp, remove tray from oven. Thinly slice chorizo and garlic and add to bowl with veggies, along with lemon zest and juice. Drizzle with olive oil and season to taste with salt and pepper.
6. Cut kumara in half lengthways, but not all the way through. Use a spoon to gently open kumara and fill with chorizo stuffing ingredients. Return to oven for about 2 minutes, until filling is warmed through.
7. place Spanish kumara pocket with chorizo onto a plate and dollop with chipotle sour cream. Serve any remaining chorizo stuffing on the side.