Roasted Sugar Pumpkin Salsa

Everyone is turnin’ up for Pumpkin this Fall! Pumpkin is not only the leading food this time of year, it also has amazing health benefits! If you want a food to fill you up, but not fill-you-out… Pumpkin is your go to! 


2-3 teaspoons good quality olive oil
2 small sugar pumpkins, roasted, peeled and cut into very small 1/2 inch dice
2 organic tomato, de-seeded and cut small dice
1/2 red onion, cut small dice
1 jalapeno, seeded and finely chopped
1/4 cup fresh cilantro, chopped
1 clove garlic, fine dice
1 -2 limes, zested and juiced
1/4 teaspoon ground cumin
Salt and fresh ground pepper to taste


Preheat oven to 400’F degrees. Carefully cut pumpkins open with a serrated knife. Remove pulp and seeds. Reserve seeds for roasting. On a lined baking sheet, lay pumpkins flesh facing up, drizzle with 1- 2 teaspoons oilve oil, season with salt and pepper.

Roast uncovered for 15- 20 minutes depending on size. Poke with a fork to check doneness. VERY slightly under cook to hold shape when diced. Cool fast to prevent over cooking.

In a small bowl- combine tomato, red onion, jalapeno, cilantro, garlic, lime juice, cumin and 1-1 1/2 teaspoon olive oil. Add cooled diced pumpkin. Toss to coat.Adjust seasoning with salt and pepper  add additional cumin and lime juice if needed.

Serve with fresh made white corn tortilla chips.

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