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Veggies: Balsamic Roasted Pumpkin

Source of Recipe

Michael Chiarello, The Tra Vigne Cookbook


List of Ingredients

3 lb. sugar pie pumpkin
1 stick butter (1/2 cup)
2 Tbl. fresh sage
Salt to taste
Black pepper to taste
1/4 cup Balsamic vinegar
1/4 cup dark molasses
2 Tbl. granulated sugar


Recipe

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. (Note: This recipe can also be used for butternut or other types of squash)