The perfect match for a cozy yet elegant lunch? Try our Roasted Glazed Pumpkin with a generous drizzle of Mazzetti Gold Label Balsamic Vinegar of Modena, its rich, velvety notes will bring out the natural sweetness of the pumpkin, adding a gourmet twist to this seasonal favourite.
1 small pumpkin
15 ml maple syrup
10 ml mustard
15 ml extra virgin olive oil
15 ml balsamic vinegar of Modena
40 g shelled pecans
30 g dried cranberries
Cinnamon (to taste)
3 sprigs fresh rosemary
Salt and pepper (to taste)
1 small pumpkin
3 tsp maple syrup
2 tsp mustard
3 tsp extra virgin olive oil
3 tsp balsamic vinegar of Modena
⅓ cup shelled pecans
¼ cup dried cranberries
Cinnamon (to taste)
3 sprigs fresh rosemary
Salt and pepper (to taste)
Peel the pumpkin and cut the flesh into evenly sized cubes (about 2 cm).
In a bowl, mix the maple syrup, mustard, olive oil, cinnamon, and Balsamic Vinegar of Modena.
Line a baking dish with parchment paper and lightly grease it. Place the pumpkin cubes inside, pour the dressing over them, and mix well. Add one sprig of rosemary and season with salt and pepper. Bake at 177°C (350°F) for 30 minutes.
Remove from the oven and add dried cranberries, pecans, and finely chopped remaining rosemary before serving.
