Renee Kelly shares one of her favorite fall recipes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

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
serves 6-8


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.

Sign up to receive a weekly email from FOX 4 with the recipes we featured on our FOX 4 newscasts.

Click here to add your name to the list.

Tracking Coronavirus

More Tracking Coronavirus



More News