Roasted Mini Sweet Peppers & Pumpkin Puree

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Roasted Mini Sweet Peppers with a savory pumpkin puree? Yes please! This restaurant style appetizer is perfect for entertaining guests at your holiday parties.


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What You Need

  • 8 Pero Family Farms Mini Sweet Peppers
  • 1 cup pumpkin, cleaned and diced into ½“ cubes
  • ½ cup yellow squash, sliced
  • ½ cup red onion, thinly sliced
  • ½ cup Pero Family Farms Broccoli Florets
  • ½ cup milk
  • 1 tbsp. olive oil
  • ½ tbsp. cinnamon
  • ½ tbsp. turmeric
  • Salt and pepper to taste

What You Need

Lets Get Started

  1. Preheat oven to 375⁰F. In a large bowl add the vegetables, olive oil, cinnamon, turmeric, salt and pepper.
  2. Mix well until vegetables are coated with olive oil and seasonings.
  3. Place the vegetables on a baking sheet and spread evenly.
  4. Roast in the oven for 30 minutes or until the vegetables are cooked to your desired texture.
  5. Take ½ cup of the roasted pumpkin and puree in a blender with ½ cup of milk, salt and pepper to taste.
  6. Place several dollops of sauce on a plate. With the back of a spoon make a controlled streak through the sauce to create a design.
  7. Place the vegetables inside the design for serving.
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