Balsamic Roasted Pumpkin Recipes

BALSAMIC ROASTED PUMPKIN

Steps:

• (Note: This recipe can also be used for butternut or other types of squash) Peel and slice the Pumpkin into 1" cubes.
• Brown the butter and add sage.
• Add the pumpkin.
• Season with salt and pepper.
• Add Balsamic vinegar, molasses and sugar.
• Bring to a boil.
• Transfer to a baking dish.
• Roast at 425-450 for 30 minutes until very tender and caramelized.
• Serve as a side dish to roasted chicken or turkey, use as a stuffing for ravoli, mix with vegetables and chicken stock to make a soup or serve alone with bread.
• Serves 4.

BALSAMIC-ROASTED PUMPKIN WITH GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
• Place pumpkin onto a secure cutting board. Cut the top and bottom off the pumpkin, removing as much of the stem as possible. Use a sharp vegetable peeler or a paring knife to remove the pumpkin peel. Cut pumpkin in half, and use a spoon to scoop out seeds and strings. Trim away any pieces of stem that may remain. Cut each pumpkin half into 1/2-inch strips. Chop each strip into 1/2-inch cubes. Place cubed pumpkin into a large bowl.
• Mix balsamic vinegar, maple syrup, olive oil, garlic powder, onion powder, salt, and pepper together in a small bowl until thoroughly combined. Pour over pumpkin pieces and toss to thoroughly coat. Pour pumpkin into an even layer on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Stir gently, then continue baking until pumpkin is softened and slightly caramelized, 25 to 30 minutes more, stirring again if needed. Serve pumpkin warm, topped with goat cheese and fresh oregano.