John Myers
Ingredients for 4 servings:
- 1 large pumpkin(s) (Hokkaido, approx. 1 kg)
- 125 g bacon, diced
- 50 g butter
- 1 tsp rosemary, chopped
- 2 garlic cloves, squeezed
- some cumin
- some sugar
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
with bacon
Halve the pumpkin, remove the seeds, and cut each half into 4 pieces. Place the pumpkin pieces skin-down on a baking sheet. Season with salt and pepper. Combine the bacon cubes with the butter, rosemary, and garlic in a pan, then season with a little cumin and sugar. Spread the bacon-spiced butter on the pumpkin pieces. Bake in a preheated oven at 190°C (top/bottom heat, fan-assisted oven not recommended) on the second rack from the bottom for 25-30 minutes. Test for doneness with a fork, as you would with potatoes. Serve as a side dish or main course with potatoes and herb/spiced quark, as desired. A quick tip: If you have any leftovers, cut the pumpkin into small pieces and combine them with potato pieces (jacket potatoes or boiled potatoes from the day before), turmeric, and pepper in a pot with sesame oil to make a delicious potato and pumpkin curry with bacon. Simply delicious!
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