Running Forward

Balsamic Glazed Pumpkin

on September 30, 2011

Here I am with a recipe for balsamic glazed pumpkin just like I promised. The story started when I was at the store last week and couldn’t resist the beautiful little pumpkin pie pumpkins for only $1.65 each. Since it was still September, I knew the little guy wouldn’t make it to see Halloween. Instead, his fate rested with my kitchen. I started by slicing off the stem and cutting the pumpkin in half to scrape out the seeds and pulp. Then I used my handy dandy knife to peel the pumpkin skin off. Unfortunately, I sliced my finger as well, but what can I say? I’m hardcore when it comes to my food. I proceeded to chop the pumpkin into bite size pieces and sautee them over medium heat. Once the pieces softened a bit, I added salt and cinnamon then stirred to coat. A little bit later I added a good bit of balsamic vinegar. Throughout the whole process I added a few splashes of water in order to help the squash cook and to help me scrape the cinnamon bits off the bottom of the pot. Here’s a picture of the finished product. It’s not the best quality, but it sure was tasty and filling. Play around with your own spice mix and flavors. This is the perfect fall dish.

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