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Roasted pumpkin is the base for this holiday salsa. Great on crackers or raw vegetables. This goes well with pinto bean tacos!

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Recipe Summary test

prep:
20 mins
cook:
25 mins
additional:
1 hr 15 mins
total:
2 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Combine pumpkin, onion, oil, and cinnamon in a plastic bag; coat well. Spread mixture onto the prepared baking sheet.

  • Bake in the preheated oven until lightly browned, about 25 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.

  • Combine tomatoes with their juice, cilantro, jalapeno, ginger, and grapefruit juice in a medium bowl. Add roasted vegetable mixture and mix well. Chill in a refrigerator for 1 hour to combine flavors.

Cook's Note:

Lime juice can be substituted for grapefruit juice.

Nutrition Facts

38 calories; protein 0.6g; carbohydrates 4g; fat 2.3g; sodium 33.5mg. Full Nutrition
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