Balsamic-Roasted Pumpkin with Sweet Goat Cheese

Preheat your oven to 375 degrees Fahrenheit, or 190 degrees Celsius. To prepare the baking sheet, cover it with a layer of parchment paper to prevent sticking.

Place a large pumpkin on a stable cutting board, ensuring it is secure. Carefully cut off the top and bottom of the pumpkin, removing as much of the stem as possible. Utilize a sharp vegetable peeler or paring knife to remove any remaining pumpkin skin. Divide the pumpkin into two halves and use a spoon to scoop out seeds and stringy pulp. Trim away any remaining stem pieces.

Cut each pumpkin half into 1/2-inch wide strips. Then, chop these strips into 1/2-inch cubes. Transfer the cubed pumpkin to a large bowl.

Mix together balsamic vinegar, maple syrup, olive oil, garlic powder, onion powder, salt, and pepper in a small bowl until the ingredients are fully incorporated. Combine these flavors thoroughly.

Pour the mixed balsamic vinegar mixture over the pumpkin pieces in the bowl, ensuring they are evenly coated. Transfer the pumpkin to an even layer on the prepared baking sheet.

Bake the pumpkin in the preheated oven for 20 minutes. Gently stir the pumpkin, then continue baking until it is softened and slightly caramelized, adding 25 to 30 minutes more if necessary. Stir again if required.

Serve the warm pumpkin topped with goat cheese and fresh oregano.