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.

Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hrs 15 mins
4 servings


  • 1 (3 pound) sugar pumpkin

  • ¼ cup balsamic vinegar

  • 2 tablespoons maple syrup, or to taste

  • 2 tablespoons olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ teaspoon kosher salt, or to taste

  • ¼ teaspoon freshly ground black pepper, or to taste

  • 2 ounces crumbled goat cheese, or to taste

  • 1 tablespoon chopped fresh oregano


  1. Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes:

Using a damp kitchen towel placed beneath the cutting board will help to keep it from sliding. You can also place the pumpkin on a kitchen towel while cutting the top and bottom off to help keep it secure. Pumpkin skin can be difficult to cut through, so be very very careful when cutting it.

You can substitute honey for the maple syrup, if desired.

You can also use any fresh (or even dried) herb in place of oregano.

Nutrition Facts (per serving)

241 Calories
11g Fat
33g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 241
% Daily Value *
Total Fat 11g 15%
Saturated Fat 4g 20%
Cholesterol 11mg 4%
Sodium 322mg 14%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 6%
Total Sugars 14g
Protein 7g
Vitamin C 32mg 159%
Calcium 133mg 10%
Iron 3mg 18%
Potassium 1233mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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