Roasted Pumpkins with Bacon and Brown Sugar
A warm mixture of pumpkin seeds, fennel seeds, green onions, and crumbled bacon adds delicious flavor to roasted sweet pumpkins.
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Roasted Pumpkins with Bacon and Brown Sugar
Directions
- Preheat oven to 400 degrees F. Cut off top 1/4 of pumpkins. Remove seeds and strings; reserve 2/3 cup pumpkin seeds.
- 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.
- 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.
- 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)
- Per serving:
- 180 kcal ,
- 11 g fat
- (3 g sat. fat ,
- 3 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 8 mg chol. ,
- 438 mg sodium ,
- 19 g carb. ,
- 1 g fiber ,
- 9 g sugar ,
- 7 g pro.