Balsamic Roasted Pumpkin

READY IN: 50mins
Top Review by Mia in Germany

OMG, this was good! I used hokkaido pumpkin and beet molasses, and we both were raving. Made it exactly as written except that I reduced the temperature to 375 °F because my oven is a convection oven. Thanks for sharing, this is a total winner which I'll be making again!!<br/>Made for CQ 2014

Ingredients Nutrition

Directions

  1. (Note: This recipe can also be used for butternut or other types of squash) Peel and slice the Pumpkin into 1" cubes.
  2. Brown the butter and add sage.
  3. Add the pumpkin.
  4. Season with salt and pepper.
  5. Add Balsamic vinegar, molasses and sugar.
  6. Bring to a boil.
  7. Transfer to a baking dish.
  8. Roast at 425-450 for 30 minutes until very tender and caramelized.
  9. 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.
  10. Serves 4.

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