Thank you | Gracias | Merci | Ahé’hee’ | xiè xiè from the bottom of our hearts!
This holiday season fills us with joy and gratitude!
Thank you for helping to create an Arizona where success knows no boundaries, bringing to life our shared vision of a world where every individual — regardless of their background — discovers fertile ground to sprout, dream and blossom.
As you gather with loved ones, we invite you to enjoy this holiday recipe shared by Denella Belin, an Indigenous Fusion Chef and the owner of Nella's Kreations.
Nella's Kreations highlights cultural foods of Arizona and represents Ancestral Food Ways of the Navajo Community. Denella is proudly growing her business from the Local First Arizona Community Kitchen - South Phoenix .
Nella’s Air Fry Pumpkin Twist
Servings Per Recipe: 2
Ingredients
1 small pumpkin
2 parsnips
1 small rutabaga
2 carrots
3 small red beets
2 tablespoons dried cranberries
2 tablespoons salted pepita seeds
2 teaspoons of Ramona Farms wheat Pinole
4-5 tablespoons of San Xavier raw honey
3 -4 tablespoons sunflower oil
Directions:
Cut the pumpkin in half with the stem attached and clean out the seeds. (Note: cut a piece of the pumpkin on the skin side to keep from moving when plating.)
Rutabaga and beets are diced. Use a peeler for a ribbon effect for your carrots and parsnips.
Incorporate additional moisture into the pumpkin half by rinsing it with water.
Set the pumpkin upright and with a spoon add 1 tablespoon of honey and 1 tablespoon of sunflower oil into the cavity of the pumpkin. Spread the mixture around the entire pumpkin. To your preference, add kosher salt and black pepper.
Place the pumpkin upright in the air fryer for 20 minutes at 375°. Check the pumpkin with 10 minutes remaining.
Next, drizzle 1 tablespoon of sunflower oil on your diced root vegetables (rutabaga and beet) and add to the air fryer (next to the pumpkin) for the remaining 10 minutes. Remove your ½ pumpkin and set aside.
Last steps: add your ribboned carrots and turnips to the diced vegetables. Add 8 minutes to your air fryer until done.
Place cooked root vegetables into the cavity of your pumpkin. Add the Pinole drizzle, cranberries and pepita seeds. ENJOY!
To Make Pinole Drizzle
In a separate bowl add 3 tablespoons of your San Xavier raw honey with 2 tablespoons of Ramona Farms wheat Pinole.
Squeeze 1 lime into the bowl.
Place into the microwave for 15 seconds and drizzle over your stuffed pumpkin.