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Roasted Pumpkin Salsa

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267

"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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Ingredients

2 h servings 38
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • Lime juice can be substituted for grapefruit juice.

Nutrition Facts


Per Serving: 38 calories; 2.3 4 0.6 0 34 Full nutrition

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