Chef Gigi Gaggero

Looking for something different this Holiday Season? Try my recipe for roasted sugar pumpkin salsa! Pumpkin is not only the leading food this time of year, but it also has definite health benefits. If you want food to fill you up but not fill you out, the pumpkin will be your new favorite!

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

Lay pumpkin slices on a baking sheet. 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 pumpkins so they hold their shape when diced. Cool quickly to prevent overcooking. When cool, remove the skin and cut it into dice.

Combine tomato, red onion, jalapeno, cilantro, garlic, lemon, lime zest and juice, cumin, and 1-1 1/2 teaspoon olive oil in a small bowl. Add cooled diced pumpkin. Toss to coat.

Adjust seasoning with salt and pepper, and add additional cumin and maple syrup to taste.

Serve with corn tortilla chips.