Roasted Pumpkin Salsa

Looking for something diffrent this Holiday Season? Try my recipe for roasted sugar pumpkin salsa! Pumpkin is not only the leading food this time of year! Pumpkins also have definite health benefits. If you want 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 pumpkin

1 organic heirloom tomato, de-seeded and cut small dice (optional) 

1/2 cup fresh white or yellow corn

1/2 red onion, 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

Roasted and Salted pumpkin  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 a baking sheet, lay pumpkins slices, drizzle with 1 teaspoon olive oil, flip, and season with salt and pepper.

Roast uncovered for about 15-20 minutes depending on size. Poke with a fork to check doneness. Be sure to undercook the pumpkin to hold their shape when diced. Cool quickly to prevent overcooking. 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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