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Roasted Pumpkin with Mozzarella

Roasted Pumpkin with Mozzarella

Recipe Details

x 4 servings
Duration: 45 minutes


Quantity Ingredient
12 oz
Pumpkin Kent, cut into wedges
1 tbsp
Olive oil
1 tsp
1 tsp
2 tbsp
Brown Sugar
1/4 C.
Walnuts roughly chopped and toasted
1 C.
Balsamic Vinegar
2 ea
Cloves Garlic crushed
4 oz
Mauro & Gianni Fresh Mozzarella , mozzarella balls


  1. Pre-heat the oven to 400 degrees. Place the pumpkin on a baking sheet then drizzle the olive oil over the top. Sprinkle with salt, pepper, cinnamon and brown sugar.
  2. Place the pumpkin in the oven for 25-30 minutes, toss half way through cooking.
  3. While the pumpkin is roasting prepare the balsamic reduction.
  4. Heat a skillet over medium-high heat then add 1 cup of balsamic vinegar to the skillet, followed by 2 crushed garlic cloves. Bring to a boil then lower the temperature and allow it to reduce by half. Next, toast the walnuts by placing them on a baking sheet and in to the oven for 3-4 minutes.
  5. Use tongs to move the pumpkin on to a plate, then top with 4-5 mozzarella balls and walnuts and drizzle with the balsamic reduction.
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