Ingredients
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1 1/2
-
2
-
1
-
1
-
1
-
1
-
1/2
-
4
-
-
-
-
-
-
-
Directions
Roasted Pumpkin Bites, 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, 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!, 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!
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Steps
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1
Done
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Preheat the Oven to 450f. |
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2
Done
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Spray an Oven Proof Baking Dish With Non-Stick Cooking Spray (or You Can Butter the Baking Dish If You Prefer). |
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3
Done
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in a Bowl, Mix the Garlic, Herbs De Provence, Chili Powder, Cinnamon, Cumin, Balsamic Vinegar and Olive Oil. |
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4
Done
|
Add the Pumpkin and Toss Well to Coat. |
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5
Done
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Set Pumpkin in the Bakng Dish. |
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6
Done
|
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. |
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7
Done
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Once Roasted, Pierce With Toothpicks or Cocktail Prikkers and Serve. |
