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Roasted Pumpkins with Bacon and Brown Sugar

Makes: 8 to 10 servings
Prep 15 mins Roast 400°F 20 mins
Roasted Pumpkins with Bacon and Brown Sugar
Ingredients
  • 6  slices  bacon, crisp-cooked and drained, drippings reserved
  • 2 2 - 4  pounds  pie pumpkins
  • 1  teaspoon  salt
  • 1/4  teaspoon  coarsely ground black pepper
  • 1/4  cup  packed brown sugar
  • 2  teaspoons  fennel seed, crushed
  • 2 - 3  green onions, diagonally sliced
Directions

1. Preheat oven to 400 degrees F. Cut off top 1/4 of pumpkins. Remove seeds and strings; reserve 2/3 cup pumpkin seeds.

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. Meanwhile, in skillet stir together pumpkin seeds, fennel seed, green onions, and remaining bacon drippings. Add skillet to oven during last 10 minutes of roasting.

4. Remove pumpkins and seed mixture from oven. Sprinkle inside of pumpkins with seed mixture and crumbled bacon. To serve, use a large spoon to scoop out insides or use knife to cut into wedges. Makes 8 to 10 servings.

Nutrition Facts (Roasted Pumpkins with Bacon and Brown Sugar)
  • Servings Per Recipe 8,
  • cal. (kcal) 180,
  • Fat, total (g) 11,
  • chol. (mg) 8,
  • sat. fat (g) 3,
  • carb. (g) 19,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 9,
  • pro. (g) 7,
  • vit. A (IU) 114,
  • vit. C (mg) 15,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 438,
  • Potassium (mg) 695,
  • calcium (mg) 50,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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