Roasted Pumpkin with Pancetta and Rosemary

Roasted Pumpkin with Bacon and Rosemary

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). Roasted Pumpkin with Bacon and Rosemary

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 losely it’s more like hacking through it. I cringe at the thought of using one of my good knives to cut pumpkins ever year. Maybe I’ll use a Martha Stewart knife this year, there’s a thought.

Roasted Pumpkin with Bacon and Rosemary

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.



Roasted Pumpkin with Pancetta and Rosemary


  • 1 pie pumpkin - approximately 3-4 pounds
  • 1/4 cup olive oil
  • salt/pepper
  • 3 strips thick cut pancetta - cubed (can substitute bacon)
  • 3 sprigs fresh rosemary


  1. Preheat oven to 400 degrees.
  2. Cut pumpkin in half and scoop out the seeds using a metal spoon. TIP: Save the seeds for roasting or discard if not using.
  3. Cut 1" sections of the pumpkin. Cut rings into cubes. Transfer to rimmed baking sheet.
  4. Drizzle with olive oil , season with salt and pepper and toss to coat. Add bacon.
  5. Sprinkle rosemary needles and bake for approximately 25-30 minutes OR until pumpkin is fork tender.



  1. 1

    dear sweet mother of it all. so simple but glorious!

  2. 2

    This pumpkin looks amazing!

  3. 3

    I say bring it one! Love this pumpkin!

  4. 4

    Want. That. Now.

  5. 5

    So simple and stunning. And I actually still have rosemary growing in my herb garden!

  6. 6

    I have never bought a pie pumpkin. :/ I need to change that. This is gorgeous!

  7. 7

    I can’t stand how beautiful this is.

  8. 8

    I don’t think I could ever get enough of pumpkin recipes (oddly enough however, I don’t like pumpkin pie, it’s a texture thing). This is my idea of a perfect light dinner.

  9. 9

    Oh my, oh my, oh my! I think I just found my new favorite way to eat pumpkin!

  10. 10

    Gorgeous photos, Paula! And this recipe sounds amazing!

  11. 11

    Your photos are incredible!! I am going to need to try this asap!

  12. 12

    I love this! Bring on the pumpkin! I tend to like it more in savory dishes rather than sweet. I’m def making this soon!

  13. 13

    I love roasted pumpkin! I mostly see them stuffed, but that can be a bit too much to handle, this looks absolutely perfect. And with pancetta, you’re a genius.

  14. 14

    I snorted at the Martha knife comment. Hilarious.


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