Roasted Mini Sweet Peppers & Pumpkin Puree

by | Oct 24, 2019

Roasted Mini Sweet Peppers & Pumpkin Puree

recipe

Roasted Mini Sweet Peppers & Pumpkin Puree
 

flavor profile |sweet

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

PREP TIME

START TO FINISH

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

 

Let’s 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.

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