Best Roasted Pumpkin Salsa Recipes

ROASTED CHICKEN WITH PUMPKIN SEED SALSA

Roasted Chicken with Pumpkin Seed Salsa image

Provided by Food Network Kitchen

Time 1h5m

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 tablespoons extra-virgin olive oil
2 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
Kosher salt and freshly ground black pepper
1 Fresno chile or jalapeno, seeded if desired and finely diced
1/4 small red onion, finely diced
One 5-pound chicken, cut into pieces (halve breasts crosswise if large)
1 cup pepitas (peeled pumpkin seeds)
1/2 cup fresh cilantro leaves
1 tablespoon fresh lime juice
Serving suggestions: Mexican rice and black beans

Steps:

1. Preheat the oven to 425 degrees F. Combine 2 tablespoons of the oil with the cumin, coriander, 2 teaspoons kosher salt and 1 teaspoon pepper in a small bowl. Rub the spiced oil all over the chicken pieces and place on a foil-lined shallow-rimmed baking sheet. Roast until the chicken is golden brown and crisp and a thermometer inserted into the thickest parts registers 165 degrees F, about 45 minutes.
2. Meanwhile, toast the pepitas in a large dry skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Cool and coarsely chop. Transfer to a medium bowl, add the cilantro, lime juice, chiles, onions, remaining 2 tablespoons oil and 3/4 teaspoon salt and toss together.
3. Arrange the chicken pieces on a platter and serve with the bowl of salsa on the side, accompanied by Mexican rice and black beans.

Nutrition Facts : Calories 431 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 127 milligrams, Sodium 240 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 46 grams, Sugar 1 grams

ROASTED PUMPKIN SALSA

Roasted Pumpkin Salsa image

Roasted pumpkin is the base for this holiday salsa. Great on crackers or raw vegetables. This goes well with pinto bean tacos!

Provided by sueb

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 2h

Yield 6

Number Of Ingredients 9

Ingredients

1 cup diced pumpkin (1/4-inch)
½ cup diced onion (1/4-inch)
1 tablespoon olive oil
½ teaspoon ground cinnamon
½ cup diced tomatoes with juice
¼ cup chopped fresh cilantro
1 jalapeno pepper, finely diced
1 tablespoon finely chopped fresh ginger
1 tablespoon grapefruit juice

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine pumpkin, onion, oil, and cinnamon in a plastic bag; coat well. Spread mixture onto the prepared baking sheet.
Bake in the preheated oven until lightly browned, about 25 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.
Combine tomatoes with their juice, cilantro, jalapeno, ginger, and grapefruit juice in a medium bowl. Add roasted vegetable mixture and mix well. Chill in a refrigerator for 1 hour to combine flavors.

Nutrition Facts : Calories 38 calories, Carbohydrate 4 g, Fat 2.3 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 33.5 mg, Sugar 1.5 g