• 3 Ratings

A warm mixture of pumpkin seeds, fennel seeds, green onions, and crumbled bacon adds delicious flavor to roasted sweet pumpkins.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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

180 calories; 11 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 4 g monounsaturated fat; 8 mg cholesterol; 438 mg sodium. 695 mg potassium; 19 g carbohydrates; 1 g fiber; 9 g sugar; 7 g protein; 0 g trans fatty acid; 114 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 3 mg iron;

Reviews

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0