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Recipes Fresh From The Farm

Pumpkin Parcels

E. Marie

Serves 4

Have you ever had pumpkin with chili sauce or Sriracha Hot Chili Sauce? It's really good. I don't like things that just burn your mouth, I like things that are flavorful, and this dish certainly fills the bill. Add as much or as little "hot" as you like! Good with both meat and fish as a main course.

  • 1 1/2 pounds pumpkin or squash
  • 2 T. sunflower oil or canola oil
  • 2 T. butter
  • 1/2 t. chili sauce – try Sriracha Hot Chili Sauce if you like spicy
  • 2 t. lime juice & grated zest of 1 lime

Halve the pumpkin or squash and scoop out seeds (rinse the seeds and reserve). Cut pumpkin into thin wedges and peel. Heat oil and butter together in a large pan, stirring constantly, until melted. Stir in chili sauce, lime zest and juice.

Add the pumpkin and seeds, toss to coat all over in the flavored butter. Divide mixture between 4 double thickness sheets of foil and fold over to seal in mixture.

Bake in a 375 degree oven for 20-25 minutes until pumpkin is tender. Transfer foil parcels to warm serving plates, and serve. You can also cook the packets on the BBQ over hot coals for 15-20 minutes.