Not Your Average Jack-O-Lantern

Pumpkin isn't just for pies or jack-o-lanters! This nutrient-rich autumn favorite makes a tasty salsa.

Pumpkin Salsa

Makes 3 cups


    • 2 cups small diced pumpkin (use a pie pumpkin)
    • 1/4 cup olive oil, divided
    • 1 red bell pepper, seeded, diced
    • 1 onion, finely chopped
    • 1 large jalapeno, minced (remove seeds for a milder heat)
    • 1 clove garlic, minced
    • Zest and juice of 1 lime
    • 1/2 teaspoon chile powder
    • 1/4 cup finely chopped fresh cilantro
    • Salt and freshly ground black pepper


    1. Preheat oven to 400 degrees F.
    2. Toss pumpkin with 2 tablespoons olive oil and spread on a baking sheet.
    3. Roast for 20 minutes, stirring often, until squash is tender and lightly browned.
    4. Meanwhile, heat remaining oil in a large skillet over medium-high heat.
    5. Add bell pepper, onion, and jalapeno. Cook, stirring often, until onion is golden.
    6. Add garlic and cook, stirring, for 1 minute.
    7. Add pumpkin, lime zest and juice, chile powder, and cilantro, stirring to combine.
    8. Season with salt and pepper.
    9. Serve immediately or let cool and refrigerate in an airtight container for up 1 week.

More Healthy Vegan Recipes

Vegan Cashew Brownies
Vegan asparagus soup
Vegan pasta salad recipe


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Comments on "Pumpkin Salsa"

Hayley October 07, 2013 | 7:48 AM

This had way too much oil for my taste! I used two tablespoons with the pumpkin and one in the pan, and it still came out very oily. I would try it again, but this time with only 1 tablespoon on the pumpkin... maybe even less.

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