Best 5 Balsamic Roasted Pumpkin Recipes
Indulge in the delectable flavors of fall with our collection of balsamic roasted pumpkin recipes! These dishes showcase the versatility of this autumnal vegetable, transforming it into a culinary delight. From savory main courses to sweet and tangy desserts, our recipes offer a symphony of flavors to tantalize your taste buds. Discover the perfect balance of sweet and savory in our Balsamic Roasted Pumpkin with Goat Cheese and Arugula Salad, where caramelized pumpkin mingles with creamy goat cheese and peppery arugula. Experience a burst of autumnal flavors in our hearty Balsamic Roasted Pumpkin and Sausage Pasta, where tender pumpkin and succulent sausage unite in a flavorful embrace. For a delightful side dish, try our Balsamic Roasted Pumpkin with Brussels Sprouts and Cranberries, where roasted pumpkin, Brussels sprouts, and cranberries create a medley of textures and flavors. And don't forget to satisfy your sweet cravings with our irresistible Balsamic Roasted Pumpkin Pie, a classic dessert with a twist, featuring a luscious pumpkin filling and a hint of balsamic vinegar.
Check out the recipes below so you can choose the best recipe for yourself!
BALSAMIC ROASTED PUMPKIN
Make and share this Balsamic Roasted Pumpkin recipe from Food.com.
Provided by Elmotoo
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
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.
BALSAMIC ROASTED BEEF
Steps:
- Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
- Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
- Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
- Note: This recipe was doubled for this episode.
ROASTED PUMPKIN BITES
I was introduced to these at a party and was pleasently surprised at how good they were - a nice mixture of sweet pumpkin, tangy Balsamic and hot chili powder. This recipe comes out of a local supermarket magazine here in Holland. I think it's a perfect appetizer for Halloween or Thanksgiving
Provided by - Carla -
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F.
- Spray an oven proof baking dish with non-stick cooking spray (or you can butter the baking dish if you prefer).
- In a bowl, mix the garlic, Herbs de Provence, chili powder, cinnamon, cumin, Balsamic vinegar and olive oil.
- Add the pumpkin and toss well to coat.
- Set pumpkin in the bakng dish.
- Place baking dish in the center of a pre-warmed oven 20-25 minutes; after 10 minutes coat the pumpkin with any additional coating left in the bowl.
- Once roasted, pierce with toothpicks or cocktail prikkers and serve.
ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR
Provided by Lynne Rossetto Kasper
Categories Vegetable Side Roast Vegetarian Dinner Lunch Squash Butternut Squash Fall Healthy Vegan Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
- Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.
BALSAMIC-ROASTED VEGETABLES
If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!
Provided by Cindy Davis
Categories Side Dish Vegetables Carrots
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
- Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
- Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g
Tips:
- Choose the right pumpkin: Look for a sugar pumpkin or pie pumpkin, which are small and have a sweet, dense flesh. Avoid using large pumpkins, which are often used for jack-o'-lanterns and have a stringy texture.
- Cut the pumpkin into small pieces: This will help the pumpkin cook evenly and reduce the roasting time.
- Toss the pumpkin with olive oil, salt, and pepper: This will help the pumpkin caramelize and develop a delicious flavor.
- Roast the pumpkin at a high temperature: This will help the pumpkin develop a crispy exterior and a tender interior.
- Add balsamic vinegar and honey during the last few minutes of roasting: This will help the pumpkin glaze and add a sweet and tangy flavor.
- Serve the roasted pumpkin warm: You can enjoy it as a side dish, add it to salads, or use it as a topping for pizzas and pasta dishes.
Conclusion:
Balsamic roasted pumpkin is a delicious and versatile dish that can be enjoyed in many different ways. It's a great way to use up leftover pumpkin, and it's also a healthy and affordable option. Whether you're serving it as a side dish, adding it to salads, or using it as a topping for pizzas and pasta dishes, balsamic roasted pumpkin is sure to be a hit.
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