Balsamic Roasted Pumpkin Recipes

BALSAMIC-ROASTED PUMPKIN WITH GOAT CHEESE

Balsamic-Roasted Pumpkin with Goat Cheese image

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

Ingredients

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

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

BALSAMIC ROASTED PUMPKIN

Balsamic Roasted Pumpkin image

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

Ingredients

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

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.

ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR

Roasted Butternut Squash with Balsamic Vinegar image

Provided by Lynne Rossetto Kasper

Categories Vegetable Side Roast Vegetarian Dinner Lunch Squash Butternut Squash Fall Healthy Vegan Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8

Number Of Ingredients 4

Ingredients

1 1/2 to 2 pounds butternut squash
extra-virgin olive oil
salt and freshly ground black pepper
1 tablespoon artisan balsamic vinegar (Aceto Balsamico Tradizionale di Modena or Reggio-Emilio) or 3 to 4 high-quality commercial balsamic vinegar

Steps:

Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.

ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED PUMPKIN SEEDS

Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds image

We had left over roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Since then we added caramelized pumpkin seeds (my brother's idea) and a homemade dressing. -Nicole Sadowsky, Rancho Santa Fe, California

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 19

Ingredients

8 cups cubed peeled butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 package (10 ounces) fresh baby spinach
1/2 cup crumbled Gorgonzola cheese
PUMPKIN SEEDS:
1/3 cup fresh pumpkin seeds
1 teaspoon olive oil
2 teaspoons brown sugar
1 teaspoon balsamic vinegar
1/4 teaspoon salt
DRESSING:
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 shallot, finely chopped
4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. In a large bowl, combine spinach and cheese; set aside., In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper., In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.

Nutrition Facts : Calories 218 calories, Fat 12g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 486mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED PUMPKIN WITH BROWN SUGAR

Roasted Pumpkin with Brown Sugar image

This roasted pumpkin is an alternative to a classic dish that pleases every time.

Provided by Military Cook

Categories Side Dish Vegetables Squash

Time 45m

Yield 8

Number Of Ingredients 3

Ingredients

1 (2 pound) pumpkin
⅔ cup vegetable oil
½ cup brown sugar

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Cut pumpkin into pieces and remove skin. Cut away seeds and fibrous tissue; discard. Rub oil onto pumpkin pieces, followed by brown sugar. Place onto a baking sheet.
Roast in the preheated oven until tender, 30 to 40 minutes.

Nutrition Facts : Calories 242.6 calories, Carbohydrate 20.9 g, Fat 18.3 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 5 mg, Sugar 14.9 g

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