October 27, 2014
If you are looking for some seasonal pumpkin recipes to make, look no further. This balsamic roasted pumpkin recipe will make you want to cut up all your kids’ jack-o-lanterns. The mixing of the sweet and savory flavors is sure to leave you hungry for more, plus it is super easy! Perhaps it could serve as a Halloween appetizer to get the kids fuelled for trick or treating…before they stuff themselves with massive amounts of chocolate!
1 medium sized pumpkin (cut into cubes, ¼ inches will do)
3 Tablespoons of extra virgin olive oil
A large sprig of rosemary
Half a cup of balsamic vinegar
Salt and pepper to taste
1. Preheat oven to 400 degrees Fahrenheit.
2. Lightly butter a medium sized pyrex (or tray with parchment paper) to avoid having the pumpkin stick.
3. Coat the pumpkin in olive oil using a basting brush.
4. Sprinkle fresh rosemary over the pumpkin.
5. Sprinkle a bit of salt and pepper over the pumpkin.
6. Roast pumpkin for 15 minutes, then take out the pyrex and turn the pumpkin over.
7. Roast for another 15 minutes ors until the pumpkin appears caramelized.
For Balsamic Reduction:
Heat the balsamic vinegar in a small saucepan over medium-low heat until it begins to boil. Once you see that it is boiling, reduce the heat as much as possible so that the vinegar is just barely simmering. It is important not to use too much heat because if it burns, you will spend forever cleaning that saucepan, trust me. The vinegar should have a nice thick consistency and should be reduced by about half.
Pour the balsamic reduction over the pumpkin and enjoy!
Photo Credit: Flickr/joyosity