Friday, October 16, 2009

Pumpkin Month - Roasted Pumpkins with Bacon & Brown Sugar

Today is such a dreary day that I chose this recipe to lift our spirits and nourish our souls. Well, if that doesn't work there is always the bacon. It is said to make almost everything taste better, or so I've heard. This is the perfect weather for staying home and making something yummy!

This recipe says that pie pumpkins are small, sweet pumpkins grown for eating. Look for even coloring and no soft spots. Sounds like good advice!

Prep: 15 min.
Roast: 20 min.
Oven: 400 degrees F

6 slices bacon, crisp-cooked and drained, drippings reserved
2 2-to-4 pound pie pumpkins
1 tsp.salt
¼ tsp. coarsely ground black pepper
¼ cup packed brown sugar
2 tsp. fennel seed, crushed
2 to 3 green onions, diagonally sliced

1. Preheat oven to 400 degrees F. Cut off top ¼ 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.
Serves 8 to 10.