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.
Find pero family farms products near you.
