Balsamic-Roasted Pumpkin with Goat Cheese

  5.0 – 3 reviews  • Pumpkin

This was the outcome of my desire to attempt something other than the traditional sweet pumpkin recipes after having an excess of pumpkin grow in my garden this year. It works well as a side dish for any protein or as a salad dressing. Use a sharp knife and proceed with extreme caution when carving your pumpkin. Also, try to prevent the pumpkin from moving about as you cut.

Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 4
Yield: 4 servings

Ingredients

  1. 1 (3 pound) sugar pumpkin
  2. ¼ cup balsamic vinegar
  3. 2 tablespoons maple syrup, or to taste
  4. 2 tablespoons olive oil
  5. 1 teaspoon garlic powder
  6. 1 teaspoon onion powder
  7. ½ teaspoon kosher salt, or to taste
  8. ¼ teaspoon freshly ground black pepper, or to taste
  9. 2 ounces crumbled goat cheese, or to taste
  10. 1 tablespoon chopped fresh oregano

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Using a damp kitchen towel placed beneath the cutting board will help to keep it from sliding. You can also place the pumpkin on a kitchen towel while cutting the top and bottom off to help keep it secure. Pumpkin skin can be difficult to cut through, so be very very careful when cutting it.
  6. You can substitute honey for the maple syrup, if desired.
  7. You can also use any fresh (or even dried) herb in place of oregano.

Nutrition Facts

Calories 241 kcal
Carbohydrate 33 g
Cholesterol 11 mg
Dietary Fiber 2 g
Protein 7 g
Saturated Fat 4 g
Sodium 322 mg
Sugars 14 g
Fat 11 g
Unsaturated Fat 0 g

Reviews

Misty Moore
this is AMAZING!! I have made it 3 times since October and have 2 more pumpkins sitting on my counter; I can’t get enough of it. Made no adjustments to the recipe, tho’ might toss in a few cranberries with the goat cheese next time around. It is just that good!
Diana Fuller
This was so good I could not stop eating it. My husband and picky eater son also like it. I’m having it for Thanksgiving dinner and this time I’m trying it with butternut squash. I’m sure it will turn out just as good.
Ethan Roth
very good. next time I might add some nuts

 

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