Recipe for Indian Style Roasted Pumpkin with Balsamic Vinegar
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Ingredients:
1 fall pumpkin, cut in half (about 1 lb.)
1 tsp. Mixed Bengali spices (available from India Tree line)
2 Tbsp. La Bella Angiolina Dolce Moliture Extra Virgin Olive Oil
1 Tbsp. Acetorium Chestnut Honey Vinegar
1 Tbsp. Maletti balsamic vinegar
1 tsp. Mixed Bengali spices (available from India Tree line)
2 Tbsp. La Bella Angiolina Dolce Moliture Extra Virgin Olive Oil
1 Tbsp. Acetorium Chestnut Honey Vinegar
1 Tbsp. Maletti balsamic vinegar
Directions:
Preheat oven to 375° F.
Remove seeds and stringy pulp from inside of pumpkin and rinse. Sprinkle the Bengali spices over all cut surfaces of the pumpkin and press into pumpkin flesh lightly with fingertips.
Place olive oil and vinegar in a heavy stainless steel roasting pan. Set pumpkin, cut side down, atop liquid. Place in oven and roast pumpkin until it tests tender with a fork, about one hour.
Allow pumpkin to cool. Flake all pulp into a bowl and add more La Bella Angiolina olive oil to make a smooth puree.
To serve, put about ¼ cup pumpkin puree on plate, top with a nice drizzle of balsamic vinegar.
We enjoy this puree as a complement to a salad of baby greens, roasted nuts, and gorgonzola.
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