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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Jazz up a classic fall veggie by serving it salad-style. Pecans lend crunch while gingerroot, cumin and cilantro bring a pleasing medley of flavors. Ingredients:
1-3/4 cups cubed peeled pie pumpkin |
2 teaspoons canola oil |
1/4 teaspoon salt |
2 tablespoons sunflower kernels |
2 tablespoons finely chopped pecans |
2 tablespoons minced fresh cilantro |
2 tablespoons chopped red onion |
1/2 cup plain yogurt |
1 teaspoon ground cumin |
1/2 teaspoon grated fresh gingerroot |
Directions:
1. Place pumpkin cubes on a baking sheet. Brush with oil; sprinkle with salt. Bake at 375° for 35-40 minutes or until tender. Cool completely.
2. In a large bowl, combine the sunflower kernels, pecans, cilantro, onion and pumpkin. In a small bowl, combine the yogurt, cumin and ginger. Pour over pumpkin mixture; toss to coat. Cover and refrigerate until chilled. Yield: 2 servings.
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