Goat Cheese with Balsamic-Roasted Pumpkin

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Goat Cheese with Balsamic-Roasted Pumpkin
  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.
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