Little French pumpkins or potirons are so cute. Whenever I see them in the market, I just want to buy one to look at. However, this is a cooking blog and the little pumpkin had to go down! It’s like Cecilia’s pigs, the time comes when, well, it’s time to do the necessary.
I didn’t know what I was going to do with the pumpkin, but I had an aged onion that said, “plant me or cook me!” So I threw together a few things and roasted them. I had intended to roast some rosemary scented chicken legs with this but lost enthusiasm. This was good on it’s own.
Roasted Balsamic Pumpkin with Onions
1 very small pumpkin, peeled and cut into small chunks
1 onion, peeled and quartered
2 garlic cloves, sliced very thin
3-4 sprigs of thyme
2 tbsp butter, melted
Salt and pepper
1 tbsp balsamic vinegar
Mix together the pumpkin, onion, garlic, thyme, butter, salt and pepper. Place in a roasting pan and roast at 400F for 15 minutes, stir, then continue to roast for another 15 minutes. Sprinkle with the vinegar, stir and serve.