Balsamic-Roasted Pumpkin with Goat Cheese
Description
Roasted pumpkin is flavored with balsamic vinegar and maple syrup and topped with tangy goat cheese in this delicious salad topper or side dish recipe.
Ingredients
•
1 (3 pound) sugar pumpkin
•
1/4 cup balsamic vinegar
•
2 tablespoons maple syrup, or to taste
•
2 tablespoons olive oil
•
1 teaspoon garlic powder
•
1 teaspoon onion powder
•
1/2 teaspoon kosher salt, or to taste
•
1/4 teaspoon freshly ground black pepper, or to taste
•
2 ounces crumbled goat cheese, or to taste
•
1 tablespoon chopped fresh oregano
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
2
Place pumpkin on a secure cutting board; cut top and bottom off pumpkin, removing as much of the stem as possible. Remove pumpkin peel using a sharp vegetable peeler or paring knife. Cut pumpkin in half; scoop out seeds and strings using a spoon. Trim away any pieces of stem that remain. Cut each pumpkin half into ½-inch strips; chop each strip into ½-inch cubes. Place cubed pumpkin in a large bowl.
3
Combine balsamic vinegar, maple syrup, olive oil, garlic powder, onion powder, salt, and black pepper in a small bowl; pour over pumpkin pieces and toss to thoroughly coat. Transfer pumpkin to the prepared baking sheet in an even layer.
4
Bake in the preheated oven for 20 minutes. Stir gently; continue baking until pumpkin softened and slightly caramelized, 25 to 30 minutes more, stir again if needed. Serve pumpkin warm; top with goat cheese and fresh oregano.