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Roasted Pumpkin with Pancetta and Rosemary

Roasted Pumpkin with Pancetta and Rosemary
  • Category

    American

  • Cusine

    American

Ingredients

1 medium-sized pumpkin, peeled and cut into cubes

4 ounces of pancetta, diced

2 tablespoons of olive oil

3 cloves of garlic, minced

2 tablespoons of fresh rosemary leaves, chopped

Salt and pepper to taste

Directions

Preheat oven to 375 degrees F . In a large bowl, combine rosemary, garlic, olive oil, and pancetta. Mix until all ingredients are evenly distributed. Add the pumpkin cubes to the bowl and mix until all pieces are evenly coated with the mixture. Spread the pumpkin cubes onto a baking sheet lined with parchment paper or aluminum foil. Bake in preheated oven for 25-30 minutes or until pumpkin is tender and lightly browned on top. Remove from oven and season with salt and pepper to taste before serving. Enjoy!.