Pace Webb: My name is Pace, the greengirls food guru and you are watching the greengirlstv. Today’s recipe, we are going to make Roasted Sugar Pumpkin Crescents with Coconut & Mint Sauce. For the ingredients, you’ll need one small sugar pumpkin about two pounds, two tablespoons olive oil, one cup of coconut milk a bunch of mint and about a quarter teaspoon of Cayenne pepper and salt to taste. You’ll need to plan and add a little bit for this recipe by combining a couple of that coconut milk and a bunch of mint in an airtight container and refrigerate it for about 24 hours, so that coconut milk becomes infused with the mint flavor. After you done that, take your sugar pumpkin and you want to cut it in half over to the side of the stem.

Now we are going to scoop out the seeds, slice the pumpkin into thin crushed shapes. I -- now we have our pumpkin Crescents, let’s arrange them on roasting pan, put a little olive oil and salt to taste, make sure that they are nice incurred with the olive oil, salt. I’m going to put these Pumpkin Crescents into the oven for about 20 to 30 minutes or until they are tender, we preheated our oven to 375. Well, the pumpkins roasted let’s heat up the mint leaves coconut milk.

Alright, grab a little saucepan and the strainer; well it smells heavenly. Strain the coconut milk into the saucepan, we are going to warm it up. I think I smell that sugar pumpkins, I love cooking with pumpkin because they are so high and digested enzymes kind of like pineapple and papaya. Let’s plate -- I think three looks nice, scrub the mid infused coconut milk, cayenne pepper for colour and kick; a fresh mint sprig. Here the roasted sugar pumpkin crescents with mint infused coconut milk. I’m Pace, the greengirls food guru and you are watching the Green Girls TV.