This is served on top of a flan or baked custard dessert, but can be used with many dishes as a counterpoint or accompaniment. Sweet, yet savory and a little spicy, this is another unusual use of pumpkin that wows friends and family. Everyone raves about this warm salsa, the time of year it is served and comes back for more. I even think it's pretty good over some real vanilla bean ice cream! Make a trial batch to see how the flavor evolves, then make extra when preparing for friends and family. It will go quickly!
2/3cupsmall diced fresh pumpkin
1/3cupsmall diced tart apple- Granny Smithetc.
2medium red onionsdiced small
1 1/3Tbscoconut or olive oil
1/4Tspfresh ground nutmeg
1/4Tspground red chile
1/4Tspfresh ground cumin
1Tbsapple cider vinegar
2Tspminced red jalapeno chile- can use green jalapeno
2Tbsroasted/salted pumpkin seeds
Salt and pepper to taste
Saute the pumpkin, apple and onion in canola oil in a heavy pan over medium heat until onion is slightly browned.
Deglaze the pan with Marsala wine.
Add spices, orange juice and brown sugar, cook over low heat until most of liquid has evaporated.
Add apple cider vinegar, reduce slightly.
Remove from heat, add jalapenos, chives and pumpkin seeds.
Taste for seasoning, add salt and pepper as needed.
From the Terroir Seeds test kitchen. Warm Pumpkin Salsa https://underwoodgardens.com/3-great-heirloom-pumpkin-recipes/