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.
5 MINUTES
PREP TIME
35 MINUTES
Total TIME
4 SERVES
SERVINGS
What You Need
Ingredients
- 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
Directions
- Preheat oven to 375⁰F. In a large bowl add the vegetables, olive oil, cinnamon, turmeric, salt and pepper.
- Mix well until vegetables are coated with olive oil and seasonings.
- Place the vegetables on a baking sheet and spread evenly.
- Roast in the oven for 30 minutes or until the vegetables are cooked to your desired texture.
- Take ½ cup of the roasted pumpkin and puree in a blender with ½ cup of milk, salt and pepper to taste.
- 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.
- Place the vegetables inside the design for serving.
Get More Recipes
Visit this recipe page:
https://www.perofamilyfarms.com/recipe/roasted-mini-sweet-peppers-pumpkin-puree/
