Balsamic Roasted Pumpkin

Total Time
Prep 20 mins
Cook 30 mins


  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.
Most Helpful

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

Mia in Germany September 23, 2014

We love it! The key is to stir it up 3 or 4 times during roasting to get nice caramelization.

Greggarious December 10, 2012

Fantastis flavors! I made only 1/3 of the recipe and prepared it in a frying pan on a stovetop. It turned out perfect! There was just the right amount of sauce, in right consistency.

rosslare February 09, 2008