KANSAS CITY, Mo. -- Local Chef Renee Kelly, who was recently named the coolest woman in the entire state of Kansas, visited FOX 4 on Tuesday, Oct. 11 to share one of her favorite fall recipes. She also shared what people should look for when picking out pumpkins.
Roasted Pumpkin With Ricotta
1 ea small - medium pumpkin about 5 lbs
1/4 C. olive oil
1 Tbs Champagne vinegar
2 Tbs Salt
1 tsp pepper
1 Tbs butter or coconut oil
6-8 slices prosciutto
¼ C. sweet onion
2 ea clove garlic minced
1 C. brown sugar
½ C. honey, molasses or agave nectar
1 Tbs lemon juice
3 sprigs rosemary for garnish
¾ C. Ricotta
¼ C. toasted cashews for garnish
Heat an oven to 375 degrees
Clean the pumpkin, peel and remove seeds- this yields about 2 ½ lbs pumpkin
Cut into 2' cubes
Toss with the olive oil, vinegar, salt and pepper
Pour onto a sheet pan
Roast for 30-40 minutes or until the pumpkin is soft.
Remove from oven
In a large skillet, over medium high heat, melt the butter.
Add the prosciutto and crisp for 1 minute. Add the onion and garlic and sweat for 1-2 minutes.
Add the brown sugar, and honey and stir until the sugar is dissolved and bubbling.
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