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.


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