Best Balsamic Roasted Pumpkin Recipes

BALSAMIC-ROASTED PUMPKIN WITH GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
• Place pumpkin onto a secure cutting board. Cut the top and bottom off the pumpkin, removing as much of the stem as possible. Use a sharp vegetable peeler or a paring knife to remove the pumpkin peel. Cut pumpkin in half, and use a spoon to scoop out seeds and strings. Trim away any pieces of stem that may remain. Cut each pumpkin half into 1/2-inch strips. Chop each strip into 1/2-inch cubes. Place cubed pumpkin into a large bowl.
• Mix balsamic vinegar, maple syrup, olive oil, garlic powder, onion powder, salt, and pepper together in a small bowl until thoroughly combined. Pour over pumpkin pieces and toss to thoroughly coat. Pour pumpkin into an even layer on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Stir gently, then continue baking until pumpkin is softened and slightly caramelized, 25 to 30 minutes more, stirring again if needed. Serve pumpkin warm, topped with goat cheese and fresh oregano.

BALSAMIC ROASTED PUMPKIN

Steps:

• (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.

ROASTED BALSAMIC CHICKEN WITH HORSERADISH FROTH, ACORN SQUASH WITH PUMPKIN SEEDS, BROWN RICE

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Season chicken all over with salt and pepper. Arrange on baking sheet. In a small bowl, whisk together balsamic vinegar and mustard. Brush mixture all over chicken.
• Arrange acorn squash on a separate baking sheet, flesh side up, and season the flesh with salt and pepper. Arrange pumpkin seeds on sheet next to squash. Arrange potatoes on the baking sheet with the chicken or the baking sheet with the squash (or a third baking sheet--wherever they fit!) and spray with cooking spray. Season potatoes with salt and black pepper.
• Roast chicken, squash and potatoes for 25 minutes, until chicken is cooked through and squash and potatoes are tender, shaking the pan with the pumpkin seeds occasionally to prevent burning.
• Cook rice according to package directions.
• In a small saucepan over medium heat, combine milk and garlic powder. Scald milk by heating just until tiny bubbles appear around the edges of pan. Transfer mixture to a blender and add sour cream and horseradish. Process until blended and foamy.
• Serve half of the chicken with horseradish foam spooned over top (reserve remaining chicken for another meal). Serve squash with pumpkin seeds sprinkled over top. Serve half of the rice with this meal and reserve the other half for another meal. Reserve potatoes for another meal.