- 1 1/2 lbs fresh pumpkin, peeled, seeded and cut into 1/2 inch cubes
- 1/2 Tbsp Beyond the Olive Traditional Balsamic Vinegar
- 4 Tbsp Beyond the Olive Arbequina Extra Virgin Olive Oil
- 1 Tbsp 2 garlic cloves, minced
- 2 Garlic Cloves, minced
- 1 Tbsp Chili powder
- 1 tsp Cinnamon
- 1 tsp Cumin
Preheat the oven to 450°F.
Spray an ovenproof baking dish with non-stick cooking spray. In a bowl, mix the garlic, chili powder, cinnamon, cumin, balsamic vinegar and olive oil. Add the peeled and seeded pumpkin and toss well to coat. Set pumpkin in the baking dish and place in oven. After 10 minutes coat the pumpkin with any additional coating left in the bowl. Once completely roasted, pierce with toothpicks and serve.
Photo Source: CoachCalorie.com