Pumpkin appetizer

[kb9oyo]

This past weekend, I needed an appetizer for a potluck. I found this one on recipezaar. I thought that it sounded interesting, but....I didn't want to peel and clean real pumpkins and at the moment, our oven isn't working. I thought about it a bit and decided to use canned pumpkin and make a dip out of it using the other ingredients in the recipe. We served it warm with GF crackers.


Nutrition Facts
Serving Size 1 (188g)

Recipe makes 4 servings

The following items or measurements
are not included below:

herbes de provence

1/2 tablespoon balsamic vinegar

Calories 175
Calories from Fat 127 (72%)
Amount Per Serving %DV
Total Fat 14.1g 21%
Saturated Fat 2.0g 10%
Monounsaturated Fat 10.0g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 22mg 0%
Potassium 633mg 18%
Total Carbohydrate 13.3g 4%
Dietary Fiber 1.9g 7%
Sugars 2.5g
Protein 2.1g 4%
Vitamin A 13135mcg 262%
Vitamin B6 0.2mg 10%
Vitamin B12 0.0mcg 0%
Vitamin C 17mg 28%
Vitamin E 3mcg 11%
Calcium 55mg 5%
Iron 2mg 12%
detailed view...

how is this calculated?

Roasted Pumpkin Bites Recipe #200168
I was introduced to these at a party and was pleasently surprised at how good they were - a nice mixture of sweet pumpkin, tangy Balsamic and hot chili powder. This recipe comes out of a local supermarket magazine here in Holland. I think it's a perfect appetizer for Halloween or Thanksgiving
by - Carla -
40 min | 15 min prep

SERVES 4 -6

1 1/2 lbs fresh pumpkin, peeled, seeded and cut into 1/2 inch cubes
2 garlic cloves, minced
1 tablespoon herbes de provence
1 tablespoon chili powder
1 teaspoon cinnamon
1 teaspoon cumin
1/2 tablespoon good quality balsamic vinegar
4 tablespoons good quality olive oil
Preheat the oven to 450°F.
Spray an oven proof baking dish with non-stick cooking spray (or you can butter the baking dish if you prefer).
In a bowl, mix the garlic, Herbs de Provence, chili powder, cinnamon, cumin, Balsamic vinegar and olive oil.
Add the pumpkin and toss well to coat.
Set pumpkin in the bakng dish.
Place baking dish in the center of a pre-warmed oven 20-25 minutes; after 10 minutes coat the pumpkin with any additional coating left in the bowl.
Once roasted, pierce with toothpicks or cocktail prikkers and serve.

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Recipe Notes & Rating: 5 stars 4 stars 3 stars 2 stars 1 star
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Sue Beyer

[ErinElberson]

That sounds great! How much canned pumpkin did you use?
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www.glutenfreefitness.com

[kb9oyo]

We used two cans of plain pumpkin and heated it in a pan on top of the stove.

Sue B.
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Sue Beyer