Recipe by - Carla -
I was introduced to these at a party and was pleasently surprised at how good they were - a nice mixture of sweet pumpkin, tangy Balsamic and hot chili powder. This recipe comes out of a local supermarket magazine here in Holland. I think it's a perfect appetizer for Halloween or Thanksgiving
Top Review by Aunt Cookie
Very tasty and easy to make. I made this with a mix of butternut and acorn squash, rather than pumpkin, and it turned out very well. The only changes I would make next time are 1) I would use a little less oil, as it was slightly greasy, and 2) I will cut the squash pieces bigger than a 1/2 inch. Thanks for posting this; it's a great autumn recipe!
- 1 1⁄2 lbs fresh pumpkin, peeled, seeded and cut into 1/2 inch cubes
- 2 garlic cloves, minced
- 1 tablespoon herbes de provence
- 1 tablespoon chili powder
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1⁄2 tablespoon good quality balsamic vinegar
- 4 tablespoons good quality olive oil
Directions See How It's Made
- Preheat the oven to 450°F.
- Spray an oven proof baking dish with non-stick cooking spray (or you can butter the baking dish if you prefer).
- In a bowl, mix the garlic, Herbs de Provence, chili powder, cinnamon, cumin, Balsamic vinegar and olive oil.
- Add the pumpkin and toss well to coat.
- Set pumpkin in the bakng dish.
- Place baking dish in the center of a pre-warmed oven 20-25 minutes; after 10 minutes coat the pumpkin with any additional coating left in the bowl.
- Once roasted, pierce with toothpicks or cocktail prikkers and serve.