Roasted pumpkin with cranberry-pomegranate relish

By gnikylime

Serve with a light protein, like salmon or chicken.

Ingredients

• 2 sugar or Hokkaido pumpkins
• 1/2 onion
• 1 clove garlic
• 1 t balsamic vinegar
• 200 g cranberries
• Seeds of one pomegranate
• 2 T molasses

Preparation

Step 1

1) Preheat the oven to 200 C
2) Slice tips off of two sugar or Hokkaido pumpkins, then slice in half. Remove the seeds.
3) Place the pumpkin halves cut side down on a baking sheet.
4) Bake one hour.
5) Let cool. Scrape out insides with a spoon and mix together.
6) Saute diced onion and minced garlic. with a touch of balsamic vinegar. Add water when necessary.
7) Add in cranberries -- sliced in half -- and the seeds of one pomegranate. Cook over low heat.
8) Add molasses to taste.