Curried Pumpkin with Blue Cheese and Pecans

Curried Pumpkin w it h B l u e C he e s e & W a l n ut s

1 tsp. garam marsala 1 tsp. curry powder ¾ tsp. salt ¼ black pepper ¼ tsp. hot chili powder 1 small sugar pumpkin or squash, cut into 1” slices 2 Tbsp. coconut oil 2 garlic cloves, sliced thinly ⅓ blue cheese or gorgonzola cheese, crumbled ¼ cup pecans halves, toasted

1. In a small bowl, combine, garam marsala, curry powder, salt, pepper and chili powder, set aside. 2. Place the pumpkin slices in a medium bowl, drizzle with coconut oil and seasoning mix, toss to coat. 3. Place pumpkin slices in the MicroPro Grill. 4. Sprinkle garlic over pumpkin and place cover in the CASSEROLE position. Microwave on high power 8 minutes, flip over, Place cover in GRILL position and cook for 5 minutes. 5. Transfer to a serving dish, and sprinkle with cheese and pecans.

Directions

Recipe by ChefMike McCurdy