To go along with the Massaged Lemon-Lavender Kale Salad and Oven-Roasted Brussels Sprouts, I served some Balsamic-Glazed Pumpkin.
pumpkin, deseeded, peeled, and cut into cubes (enough to cover the bottom of your baking dish)
freshly ground sea salt
freshly ground pepper
Preheat the oven to 400 degrees. Place the pumpkin cubes in a bowl and drizzle them with enough olive oil to coat them and make them glisten. Add in 2 T of balsamic vinegar - I used a fig balsamic. Season with sea salt and pepper.
Roast for 20 minutes. Toss the cubes in the pan. Roast for another 20 minutes. Serve hot or at room temperature. To serve drizzle with more balsamic and sprinkle with a little bit more salt and pepper.