Balsamic Roasted Pumpkin with Lentils, Goat Cheese & Crispy Fried Shallots


  • 1 Small to medium pumpkin, chopped and peeled *if it's too difficult to peel prior to roasting, allow pumpkin to cool and remove skin afterwards.
  • 1 Cup dried lentils
  • 4 oz goat cheese (1 small log)
  • 1 Shallot, peeled and cut into thin rounds or half-moon shapes
  • 1-2 tbsps EVOO or flavoured oil of your choice for drizzling, extra for roasting
  • High Polyphenol  EVOO for frying the shallots
  • 6 tbsps Traditional Balsamic or your choice Flavoured Balsamic
  • Salt & Pepper to taste


Preheat oven to 400F. Soak lentils for 10 minutes. In a large mixing bowl, toss pumpkin with 1-2 tablespoons olive oil and season lightly with salt. Spread on a cookie sheet or in a roasting pan and roast until soft, about 30-40 minutes.


Meanwhile, cook lentils in salted, boiling water until soft, about 30 minutes. Heat Balsamic in a small saucepan on medium-low and reduce to about half, about 10-15 minutes.


Pour about 1 inch worth of EVOO into a Medium heavy saucepan or skillet (enough oil to cover shallots). Heat oil over medium-high and fry shallots for 3-5 minutes until crispy, golden brown. Remove and drain excess oil on a paper towel.


Toss pumpkin with Balsamic Reduction and mix with lentils and goat cheese. Drizzle with remaining tablespoon of EVOO and garnish with crispy shallots.


Makes 4-6 Serving


Recipe adapted from Nourish

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