Roasted Pumpkin Salsa recipe

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Ingredients

1 cup diced pumpkin (1/4-inch)
½ cup diced onion (1/4-inch)
1 tablespoon olive oil
½ teaspoon ground cinnamon
½ cup diced tomatoes with juice
¼ cup chopped fresh cilantro
1 jalapeno pepper, finely diced
1 tablespoon finely chopped fresh ginger
1 tablespoon grapefruit juice

Nutrition Info

38 calories
carbohydrate: 4 g
cholesterol: : -
fat: 2.3 g
fiber: 0.7 g
protein: 0.6 g
saturatedFat: 0.3 g
servingSize: -
sodium: 33.5 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

  4. 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.

Recipe Yield

6 servings

Recipe Note

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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