Sandy pumpkin with bacon is a main course, full of flavor and perfect to serve in autumn and winter. I love pumpkin because it is very versatile and easy to prepare contrary to popular belief! Sandy pumpkin with bacon is also easy to make, you just need to mix the ingredients and then off to the oven—what a delightful aroma and taste!
If you love pumpkin as much as I do, try these recipes too:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Sandy Pumpkin with Bacon
- 1.75 lbs pumpkin (weighed already cleaned)
- 3.5 oz bacon (sliced thinly)
- 5 tbsp breadcrumbs
- 3 tbsp extra virgin olive oil
- 2 tbsp rosemary (dried)
- 1 pinch fine salt
Useful Tools
- Food Scale
- Bowl
- 2 Spoons
- Wooden Spoon
- Parchment Paper
- Cutting Board
- Knife
- Baking Tray
Preparation of Sandy Pumpkin with Bacon
Clean the pumpkin by removing the waste parts and the skin, then cut it into thick slices and finally into large pieces, place them in a bowl and rinse well, then drain the pumpkin pieces well.
In the bowl with the pumpkin, add salt and oil and mix with two spoons, then add the breadcrumbs, rosemary, and bacon cut into pieces, and mix until everything is well combined.
Line a baking tray with parchment paper, pour in the sandy pumpkin and spread it out with a spoon, preheat the oven to 482°F.
Once the oven is hot, bake the pumpkin and cook for 25 minutes, stirring (with the wooden spoon) halfway through cooking, once done, remove from the oven and serve the pumpkin hot or warm with fresh parsley if you like!
