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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I was introduced to these at a party and was pleasently surprised at how good they were - a nice mixture of sweet pumpkin, tangy Balsamic and hot chili powder. This recipe comes out of a local supermarket magazine here in Holland. I think it's a perfect appetizer for Halloween or Thanksgiving Ingredients:
1 1/2 lbs fresh pumpkin, peeled, seeded and cut into 1/2 inch cubes |
2 garlic cloves, minced |
1 tablespoon herbes de provence |
1 tablespoon chili powder |
1 teaspoon cinnamon |
1 teaspoon cumin |
1/2 tablespoon good quality balsamic vinegar |
4 tablespoons good quality olive oil |
Directions:
1. Preheat the oven to 450°F.
2. Spray an oven proof baking dish with non-stick cooking spray (or you can butter the baking dish if you prefer).
3. In a bowl, mix the garlic, Herbs de Provence, chili powder, cinnamon, cumin, Balsamic vinegar and olive oil.
4. Add the pumpkin and toss well to coat.
5. Set pumpkin in the bakng dish.
6. Place baking dish in the center of a pre-warmed oven 20-25 minutes; after 10 minutes coat the pumpkin with any additional coating left in the bowl.
7. Once roasted, pierce with toothpicks or cocktail prikkers and serve.
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