Pumpkin Week: Roasted Pumpkin with Bacon

Pumpkin Week: Roasted Pumpkin with Bacon

I love roasting pumpkins and squash with maple syrup and bacon. Rolled in bread crumbs for an extra crunch, this dish is the perfect combination of salty and sweet. Just be sure to save enough for leftovers.  You never know when someone might show up to the table as hungry for pumpkin as one of these guys:

Roasted Pumpkin with Bacon

6 C. pumpkin or other sweet winter squash
1/4 C. bread crumbs
1/2 tsp. salt
2 Tbsp. maple syrup
6 slices bacon

1. Preheat oven to 350°F and lightly grease a 9 x 13 baking dish.
2. Wash and remove stem from pumpkin. Peel pumpkin with a vegetable peeler and slice in half. Scoop out any seeds or stringy pieces. Cut into 1-2″ chunks and spread evenly in bottom of baking dish.
3. Sprinkle bread crumbs and salt over pumpkin and toss to evenly coat. Drizzle with maple syrup and lay bacon in a single layer over the top of the squash.
4. Bake for 25-30 minutes or until squash is fork tender. Remove from oven and carefully remove hot bacon from pan. Crumble bacon and return to the baking dish, gently mixing it in with the pumpkin. Serve warm.


  1. This looks great! I’ve never done bacon with squash, and I love the idea of breadcrumbs to add some variety to the texture. I’m loving your blog. I was so inspired by Animal, Vegetable, Miracle too…good to see another MN seasonal blogger!

    1. Author

      Thanks Liz! I wish I could get everyone to read Animal, Vegetable, Miracle. I think I’ve bought at least 20 copies to give away as gifts. Happy local eating!

  2. More great recipes for my folder THANKS I love the bears I am sure sams kids will get a charge out of it


  3. The advantages of pumpkin peel are very appealing and encouraging because they become handy without causing the users any worries of the negative or undesirable effects associated with some chemical peels.

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