Friday, December 3, 2010

Bacon Roasted Pumpkin

This recipe started out as a Thanksgiving accident.  I began the day with the intention of making Caramelized Pumpkin.  However, the day got away from me and I suddenly realized that I was out of time and pans.  I threw through this together using similar ingredients and baking it in the oven.  To my surprise, it was the talk of the table.  This came as a shock to me since I hadn't tasted it yet.  Imagine my surprise when I was "wowed" by my own dish! 

For this dish, you may buy your favorite winter squash or just use any of the pumpkins that have been decorating your house for fall.  The punch is from flavoring with the bacon so don't skimp thinking you'll save calories.  These pumpkins need that moisture as they slowly roast. 

Bacon Roasted Pumpkin

3 pie pumpkins, or approximately 1 medium to large pumpkin
1/2 lb. bacon, uncooked
1 onion, diced
6 garlic cloves, chopped
1/4 C honey
1/4 C maple syrup
3T brown sugar
1 T thyme
1 T salt
rice oil
  1. Preheat oven to 325 degrees.
  2. Cut open the pumpkin(s) and remove seeds. 
  3. Carefully remove outer skin of pumpkin. 
  4. Chop pumpkin into 1-inch pieces and place in roasting pan.
  5. Cut bacon into small pieces and add to roasting pan.
  6. Add remaining seven (7) ingredients to the roasting pan and toss.
  7. Coat lightly with oil and toss.
  8. Cook slowly until pumpkin is soft and onions are translucent - approximately 1 - 1.5 hours.
  9. Remove from oven and serve.

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