Balsamic-Roasted Pumpkin with Goat Cheese

Balsamic-Roasted Pumpkin with Goat Cheese I had an overabundance of pumpkin grow in my garden this year, and wanted to try something different from the usual sweet pumpkin recipes–this was the end result. It’s a great side dish to any protein, or even a great addition to a salad. Make sure to be very careful when cutting your pumpkin–use a sharp knife, and keep the pumpkin from rolling around when slicing.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 45 mins

    TOTAL : 1 hr 15 mins

    SERVING : 4

    YIELD : 4 servings

Instructions Checklist
  • 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.

Per Serving: 241 calories; protein 6.7g; carbohydrates 32.7g; fat 11.4g; cholesterol 11.2mg; sodium 321.9mg.