One way to turn pumpkin into a tasty and fun appetizer is to marinate it and then bake it wrapped in some slices of Iberian bacon. He umami of the pork fat will impregnate the pumpkin which, when roasted with the spices, will acquire a delicious flavor that ranges between sweet or fruity and salty.
You can serve the slices as an appetizer or as a main dish if you accompany them with salad or white rice. The pumpkin is cut into thick slices and marinated for half an hour with spices before being roasted along with the bacon layer. You’ll know the dish is ready when the bacon is crispy and the squash is tender.
Roasted pumpkin with Iberian bacon
Ingredients 4 people:
- 1 pumpkin (cut into slices, skin and seeds removed)
- 10-12 strips of bacon (the amount may vary depending on the size of the pumpkin pieces)
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1-2 teaspoons sweet or hot paprika
- 1 teaspoon thyme
- ½ teaspoon cumin
- A pinch of nutmeg.
- Soy sauce (to taste)
- Olive oil
Marinate the pumpkin:
- Preheat the oven to 200°C
- Peel the pumpkin and cut it in half to remove the seeds. Then, cut it into slices about a finger and a half thick.
- Place the pumpkin slices in a large bowl and season them with salt, pepper, paprika, garlic powder and the rest of the spices. You can add a little olive oil if you wish and drizzle them with a splash of soy sauce.
- Let it marinate for half an hour.
Bake with the bacon:
- Wrap each piece of squash with a strip of bacon, making sure the bacon covers the squash well. If necessary, use toothpicks to hold the bacon in place.
- Place the bacon-wrapped squash pieces on a baking sheet lined with aluminum foil or baking paper. Bake for 25-30 minutes or until the bacon is crispy and the squash is tender.
- Let cool slightly before serving.
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