Bacon Wrapped Roasted Pumpkin
Crispy bacon and golden, caramelized pumpkin make a colorful keto veggie side. Paprika and chili powder add a hint of heat, balancing out the richness.
Toss over a fresh salad (try spinach, red onion, feta and walnuts), serve as a side dish, or cut smaller bites for appetizers.
Toothpicks hold the bacon in place while cooking, and act as a built-in “handle,” avoiding any mess when eating.
For a small meal, pair a few bacon-wrapped pumpkin slices with a creamy keto soup.
Bacon Wrapped Roasted Pumpkin
382 cal – 4.5g net carbs per serving
(3823 cal – 45.8g net carbs in total recipe)
Servings: 10
Ingredients
1 lb pumpkin (sub butternut squash), peeled and cut into slices
4 cloves garlic, roughly chopped
1 tbsp olive oil
10 slices bacon, any variety
1 tsp chili powder
1 tsp garlic powder
1 tsp paprika
ground black pepper, to taste
Directions
Preheat oven to 350 F.
Place the pumpkin, garlic cloves and olive oil in a bowl. Sprinkle with chili powder, garlic powder, paprika and pepper.
Wrap bacon slices around each slice of pumpkin. Go heavy on the bacon; light on the pumpkin. Place onto a greased or parchment paper-lined baking sheet.
Bake at 350 F, 15 to 20 minutes. Flip the pumpkin slices over, and bake another 15 to 20 minutes.
Broil 2 to 3 minutes for crisp bacon.
Nutrition
Total Recipe: 3823 Calories; 338g Fat (79.5% calories from fat); 170g Protein; 77.6g Carbohydrate; 31.8g Fiber.
Per Serving: 382 Calories; 33.8g Fat (79.5% calories from fat); 17g Protein; 7.7g Carbohydrate; 3.1g Fiber.
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Bump up the Crunch
Increase the crunchiness by sprinkling 2 tbsp of toasted sesame seeds, sunflower seeds or finely chopped nuts over the cooked pumpkin.
Increase the Creamy
Top with a dollop of Greek yogurt or sour cream adds extra creaminess to the pumpkin.
Category: Veggies
