Chef Chris Prosperi shares his favorite recipe for roasted pumpkin and ham.
- 2 – 2 pounds pumpkin peeled, seeded and cut into ¾ inch dice
- 1 tablespoon kosher salt
- 3 tablespoons rubbed sage
- 3 tablespoons honey
- 1 tablespoon oil
- 1 cup ham cut into ½ inch dice
Preheat the oven to 375 degrees. In a large mixing bowl toss together the diced pumpkin, kosher salt, rubbed sage, honey, oil, and diced ham. Spread the mixture on 2-3 sheet pans in an even layer. Place in oven and bake for 60 - 90 minutes or until soft. Transfer to a large serving bowl. Makes 8-12 portions.