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!
Hubby made this for me and it was a very interesting combination of favours indeed. I enjoyed this , but must add that with the first bites I wasn't sure but it grew on me steadily as I got used to the blend of flavours and it was a very nice change from plain roasted pumpkin especialy when we are in the part of the season where one pumpkin can taste amazing and the next one is fairly tastless. Bring On the herbs and spices! Please see my rating system: a lovely 4 stars for a tasty and healthy recipe that I will have pleasure in making again. Thanks!