Roasted Sugar Pumpkin Crescents with Minted Coconut Sauce

A surprising burst of flavor & kick, Pace introduces the Roasted Sugar Pumpkin Crescents with Minted Coconut Sauce recipe.

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1 sugar pumpkin, seeded and cut into crescents (leave skin on)

1 cup coconut milk

1 bunch mint, reserve 4 sprigs

¼ teaspoon cayenne pepper

2 tablespoons olive oil

Salt to taste 



Combine mint and coconut milk in an airtight container and infuse for 24 hours.  Preheat oven to 375.  Toss pumpkin crescents with olive oil and salt.  Roast for about 30 minutes or until tender.  Strain mint from infused coconut milk and heat on low and add salt to taste. Drizzle minted coconut milk over pumpkin crescents, and garnish with a sprig of fresh mint and a pinch of cayenne pepper.   

Wine Tip:

The crispness and slightly fruity notes of the Red Truck Sauvignon Blanc 2007 is a welcome refresher to the bite of the cayenne pepper in this recipe.


Pumpkins are a great source of digestive enzymes.

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