Roasted Pumpkins with Bacon and Brown Sugar
Lauren Clark
ingredients
- 6 slices bacon, crisp-cooked and drained, drippings reserved
- 2 2-4pound pie pumpkins
- 1 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1/4 cup packed brown sugar
- 2 teaspoon fennel seed, crushed
- 2 to 3 green onions, diagonally sliced
directions
- 1
1. Preheat oven to 400°F. Cut off top 1/4 of pumpkins. Remove seeds and strings; reserve 2/3 cup pumpkin seeds.
- 2
2. Place pumpkins, cut side up, in foil-lined baking pan. Brush insides with some of the bacon drippings and sprinkle with salt, pepper, and brown sugar. Replace lids. Roast pumpkins in oven 20 minutes.
- 3
3. Meanwhile, in a skillet stir together pumpkin seeds, fennel seed, green onions, and remaining bacon drippings. Add skillet to oven during last 10 minutes of roasting.
- 4
4. Remove pumpkins and seed mixture from oven. Sprinkle inside of pumpkins with seed mixture and crumbed bacon. To serve, use a large spoon to scoop out insides or use knife to cut into wedges.
Source: Lauren Clark
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