Roasted Pumpkin with Pancetta and Rosemary is the perfect bite of fall/winter on your pork. It’s fast and flavorful and goes with just about any meal.
I asked a question the other day on my Facebook page (we are friends there right? Right!) “Pumpkin Overload or Bring on the Pumpkin?” there was overwhelming Bring on the Pumpkin response. Well I hope you meant it because Pumpkin Palooza is about to converge on the blog.
We’re starting out with a basic roasted pumpkin recipe which will be a jumping off point to several other recipes to follow. By itself, it’s an amazing side dish to just about any fall meal that you can think of or if you’ve not eaten all day it’s a meal in itself (not that I know that or anything ehem).
Do you leave skin on the pumpkin when roasting?
Unlike some other types of squash, pumpkins have thick skin. Which is much easier to remove from the flesh after roasting.
What Type of Pumpkin Should I use?
I prefer to use pie pumpkins. They tend to be sweeter and let’s be honest they’re smaller and easier to cut not to mention their cute factor. Rinds on large pumpkins can be a bear if you’ve ever tried cutting them. I use that term loosely it’s more like hacking through it.
How Long Do You Roast Pumpkin For?
After you’ve arranged your pumpkin in a single layer on your baking tray, you’ll bake until it’s golden and fork tender.
If you’re not feeling up for the extra cutting then feel free to leave the pumpkin “rings” which are more like half circles but let’s not split hairs. You can get creative and add different spices and seasonings. We’re going with a good base because we’re planning on turning this into several “take 2” recipes like: pumpkin puree, pumpkin soup, roasted pumpkin ice cream (who says ice cream is only for summer time pfft) roasted pumpkin risotto. And I could go on and on.
TIP: Don’t throw out the seeds save them and roast them for a tasty snack. Here’s HOW TO ROAST PUMPKIN SEEDS
What’s your favorite way to eat pumpkin?
- 1 pie pumpkin - approximately 3-4 pounds
- 1/4 cup olive oil
- kosher salt/pepper
- 3 strips thick cut pancetta - cubed (can substitute bacon)
- 3 sprigs fresh rosemary
- Preheat oven to 400 degrees.
- Cut pumpkin in half and scoop out the seeds using a metal spoon. TIP: Save the seeds for roasting or discard if not using.
- Cut 1" sections of the pumpkin. Cut rings into cubes. Transfer to rimmed baking sheet.
- Drizzle with olive oil , season with salt and pepper and toss to coat. Add pancetta.
- Sprinkle rosemary needles and bake for approximately 25-30 minutes OR until pumpkin is fork tender.
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We would love to see them!