Balsamic Roasted Pumpkin Recipes

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BALSAMIC-ROASTED PUMPKIN WITH GOAT CHEESE

I had an overabundance of pumpkin grow in my garden this year, and wanted to try something different from the usual sweet pumpkin recipes--this was the end result. It's a great side dish to any protein, or even a great addition to a salad. Make sure to be very careful when cutting your pumpkin--use a sharp knife, and keep the pumpkin from rolling around when slicing.

Provided by Kim

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Pumpkin

Time 1h15m

Yield 4

Number Of Ingredients 10



Balsamic-Roasted Pumpkin with Goat Cheese image

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.

Nutrition Facts : Calories 241.2 calories, Carbohydrate 32.7 g, Cholesterol 11.2 mg, Fat 11.4 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 4 g, Sodium 321.9 mg, Sugar 13.5 g

1 (3 pound) sugar pumpkin
¼ cup balsamic vinegar
2 tablespoons maple syrup, or to taste
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon kosher salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
2 ounces crumbled goat cheese, or to taste
1 tablespoon chopped fresh oregano

BALSAMIC ROASTED PUMPKIN

Make and share this Balsamic Roasted Pumpkin recipe from Food.com.

Provided by Elmotoo

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8



Balsamic Roasted Pumpkin image

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.

3 lbs sugar pumpkin
1/2 cup butter
2 tablespoons fresh sage
salt
black pepper
1/4 cup balsamic vinegar
1/4 cup dark molasses
2 tablespoons granulated sugar

ROASTED PUMPKIN BITES

I was introduced to these at a party and was pleasently surprised at how good they were - a nice mixture of sweet pumpkin, tangy Balsamic and hot chili powder. This recipe comes out of a local supermarket magazine here in Holland. I think it's a perfect appetizer for Halloween or Thanksgiving

Provided by - Carla -

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8



Roasted Pumpkin Bites image

Steps:

  • Preheat the oven to 450°F.
  • Spray an oven proof baking dish with non-stick cooking spray (or you can butter the baking dish if you prefer).
  • In a bowl, mix the garlic, Herbs de Provence, chili powder, cinnamon, cumin, Balsamic vinegar and olive oil.
  • Add the pumpkin and toss well to coat.
  • Set pumpkin in the bakng dish.
  • Place baking dish in the center of a pre-warmed oven 20-25 minutes; after 10 minutes coat the pumpkin with any additional coating left in the bowl.
  • Once roasted, pierce with toothpicks or cocktail prikkers and serve.

1 1/2 lbs fresh pumpkin, peeled, seeded and cut into 1/2 inch cubes
2 garlic cloves, minced
1 tablespoon herbes de provence
1 tablespoon chili powder
1 teaspoon cinnamon
1 teaspoon cumin
1/2 tablespoon good quality balsamic vinegar
4 tablespoons good quality olive oil

ROASTED BALSAMIC VEGETABLES

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. This dish can be varied to include whatever vegetables you prefer.

Provided by Harry Dubya

Categories     Side Dish     Vegetables     Squash

Time 2h5m

Yield 4

Number Of Ingredients 11



Roasted Balsamic Vegetables image

Steps:

  • Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.
  • Preheat an oven to 475 degrees F (245 degrees C).
  • Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.
  • Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 35.6 g, Fat 13.8 g, Fiber 4.8 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 53.8 mg, Sugar 8.1 g

¼ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme, or more to taste
1 teaspoon chopped fresh rosemary, or more to taste
1 clove garlic, minced, or more to taste
salt and freshly ground black pepper
2 potatoes, cut into bite-size pieces
½ small pumpkin - peeled, seeded, and chopped
2 onions, peeled and quartered
1 red chile pepper, quartered
1 clove garlic, unpeeled

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