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 caloriescarbohydrate: 4 gcholesterol: : -fat: 2.3 gfiber: 0.7 gprotein: 0.6 gsaturatedFat: 0.3 gservingSize: -sodium: 33.5 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Roasted Pumpkin Salsa
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine pumpkin, onion, oil, and cinnamon in a plastic bag, coat well. Spread mixture onto the prepared baking sheet.
Bake in the preheated oven until lightly browned, about 25 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.
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.