Prep 15 mins
Cook 25 mins
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
- 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.
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!
This is superb! I have made this recipe several times and it just gets better and better every time I make it. We usually eat these bites as vegetable side to a roast rather than an appetizer and I get nothing but compliments from the family. Thank you, Carla, for a wonderful recipe.
Very flavorful, and an interesting combination of spices. These pumpkin bites are garlicky enough that I wouldn't be able to eat a lot in one sitting, but as an autumnal party dish, they're super. I wasn't exactly sure what kind of "chili powder" to use (powder *for* chili, or powder *from* chiles?) so I skipped the cayenne and used half ancho chile powder and half chili powder (for making chili :) ). To my relief, it turned out!