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.
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.
Chef & Lifestyle Expert, Pace Webb is a gourmet diva leading an abundant life filled with her favorite things: food, travel, and wellness. Pace sees food as the key to health and well-being and revels in presenting it in such an accessible fashion. Learning and sharing knowledge are in the foreground of her life. Her experience with cancer as a teenager has helped to create Pace’s positive “can-do” attitude filled with gratitude that is apparent at all times.