Chad McDonell's Roasted Pumpkin

3:50 AM, Oct 7, 2012   |    comments
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Roasted Sugar Pie Pumpkin cut into thick strips
1 each fresh figs, quartered
1 tsp honey
2 basil leaves
2 walnut halves
1 tsp cran-raisin
1 rice paper
Large bowl of cold water
Splash of olive oil
Salt and pepper to taste

Method of Preparation: Peel the pumpkin skin using a chef knife like you would on a cantaloupe. Then cut the pumpkin in half and discard the seeds. Put both halves on a sheet pan and drizzle pumpkins with olive oil, salt and pepper on both sides. Preheat the oven 350 degrees and roast for 15-20 mins. Pumpkin should be semi-firm but not over cooked to mushy.
Once cooled at room temperature you want to cut the pumpkin into thick strips.
Dip rice paper in water for 10 seconds, but still firm, place on cutting board or clean counter.
Place all the filling just like you would making an eggroll on the edge closest to you.
Roll up the rice paper to the other end keeping it tight as you roll.
Cut in half using scissors.

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