Baked pumpkin in bacon with rosemary, honey and garlic
Ingredients
- 1 pumpkin, small
- 150 g bacon
- 1-2 cloves garlic
- 1 lemon
- 2 tbsp olive oil
- 1 tbsp honey, runny
- Salt, to taste
- Black pepper, to taste
- 1 sprig rosemary
Utensils
- knife
- spoon
- cutting board
- baking sheet
- garlic press
- bowl
Instructions
- Peel the squash and scoop out the seeds with a spoon.
- Cut the flesh into chunks.
- Wrap a strip of bacon around each piece of squash, then place on a baking sheet lined with parchment paper.
- Put the garlic through the garlic press Squeeze.
- Squeeze 2 tablespoons of juice from the lemon.
- Mix the oil, honey, salt, pepper and garlic with the lemon juice in a bowl.
- Pour the dressing over the squash and add the rosemary.
- Squash about 20- Bake for 25 minutes at 180°C.
- Bacon-wrapped pumpkin tastes best fresh out of the oven.
