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    You are in: Home / Recipes / Balsamic Roasted Pumpkin Recipe
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    Balsamic Roasted Pumpkin

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on December 10, 2012

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

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    • on February 09, 2008

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2006

      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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    • on December 06, 2004

      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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    • on October 25, 2002

      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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    Nutritional Facts for Balsamic Roasted Pumpkin

    Serving Size: 1 (414 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 394.6
     
    Calories from Fat 211
    53%
    Total Fat 23.5 g
    36%
    Saturated Fat 14.8 g
    74%
    Cholesterol 61.0 mg
    20%
    Sodium 217.6 mg
    9%
    Total Carbohydrate 47.5 g
    15%
    Dietary Fiber 2.1 g
    8%
    Sugars 25.0 g
    100%
    Protein 3.8 g
    7%

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