Roasted Pumpkin Salsa

Everyone is turnin’ up for Pumpkin! 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 will be your new fav!

You’ll Need:
Good quality olive oil
1 small sugar pumpkins
1 organic heirloom tomato, de-seeded and cut small dice ( optional ) 
1/2 cup fresh white or yellow corn
1/2 red onion, cut julienne 
1 serrano chili, seeded and finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1 clove garlic, fine dice
1 lime, zested and juiced
1/2 lemon juiced
1/4 teaspoon ground cumin
Drizzle of maple syrup  
Salt and fresh ground pepper to taste
Hulled pumpkin seeds, or sesame seeds for garnish 

Here’s How:

Preheat oven to 350′ F Degrees. Carefully cut pumpkins open with a serrated knife. Remove pulp and seeds. Slice into 1/2 inch slices for easy skin removal, reserve seeds in salted water for roasting. 

On baking sheet, lay pumpkins slices, drizzle with 1 teaspoon olive oil, flip and season with salt and pepper.

Roast uncovered for about 10-12 minutes depending on size. Poke with a fork to check doneness. Be sure to under cook the pumpkin to hold their shape when diced. Cool quicky to prevent over cooking. When cool, remove skin and cut into dice.

In a small bowl- combine tomato, red onion, jalapeno, cilantro, garlic, lemon, lime zest and 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 maple syrup to taste.

Serve with corn tortilla chips.

Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

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