Roasted Pumpkin with Pancetta and Rosemary

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

1. Heat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, toss together the rosemary, garlic, olive oil, and pancetta until everything is well mingled.
3. Add the pumpkin cubes and turn them through the mixture until each piece has a light coating.
4. Arrange the pumpkin on a baking sheet that you’ve lined with parchment paper or aluminum foil.
5. Roast in the hot oven for 25-30 minutes, until the pumpkin is tender with a little browning across the tops.
6. Take the pan out of the oven, add salt and pepper to taste, and serve.