6 Reviews

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

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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.

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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.

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rosslare February 09, 2008

Really liked this and learned lots from making it. Have gone on to my own version with less saturated fat,honey and citrus or pomegranate juice instead of refined sugar. 2 things I learned: -sulfured molasses will leave a bitter aftertaste -the squash carmelizes on the side that is down on the dish. So, turning it during cooking is important.

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Miz Mary February 02, 2006

Made this a while back, and it was good but I think I need some help. These are some of my favorite flavors together (pumpkin, sage, balsamic, etc.) but I could not get this to caramelize appropriately. I ended up cooking this almost twice as long as required. It tasted good, but I'm certain it can taste better. Looking for advice from someone else... Will attempt again.

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Gay Gilmore December 06, 2004

Good flavor with a lot of my favorite ingredients. There is a bitter aftertaste though -- I'm wondering if it was my error somehow -- Any advice? But, yes, I'll fix this again.

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Daphne2002 October 25, 2002
Balsamic Roasted Pumpkin