Name: Balsamic Roasted Pumpkin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
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

6

Recipe by Elmotoo

6

People talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

Ready In:: 50mins
Serves:
Units:

6

People talking

Join In Now Join the conversation!

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

directions

(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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Elmotoo

Contributor

@Elmotoo

Contributor

""

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Mia in Germany

9/23/2014

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

1

Reply
review by Greggarious

12/10/2012

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

Reply
review by rosslare

2/9/2008

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.

Reply
review by Miz Mary

2/2/2006

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.

Reply
tweak by Miz Mary

2/2/2006

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.

Reply