This one and done sheet pan wonder ist chock full of flavor: velvety pumpkin, crispy bacon and luscious roasted grapes make the perfect fall meal!
Roll up, roll up, gorgeous fall flavors right this way! Say hello to Roasted Bacon and Sage Wrapped Pumpkin with Grapes, your one stop dinner destination. You know what a fan of sheet pan dinners I am, right? Bang it on there, turn up the heat and you’re basically done. And let me tell you, this is so delicious! Soft, almost caramelized pumpkin with crispy sage leaves and crackly bacon, punctuated by sweet, jammy roasted grapes. Unbelievably good. I don’t even think it needs an extra carb, but you can serve it with wild rice or buttery spätzle if you feel so inclined.
xoxo Donata
Ingredients
Serves 2-3
1 Hokkaido pumpkin (about 2,2 lb, 1 kg)
3 cloves garlic, sliced
1/4 cup (60 ml) extra virgin olive oil
1 tsp salt
freshly ground pepper
1 cup (170 g) seedless grapes
14 slices bacon
28 sage leaves
Preparation
Preheat oven to 400 F (200 C).
Cut the pumpkin in half and scrape out the seeds. Cut the pumpkin into 12-14 even wedges.
Place the pumpkin wedges and the grapes onto a sheet pan. Add the garlic slices. Drizzle everything with olive oil and sprinkle with salt and freshly ground pepper.
Toss thoroughly so that the wedges are evenly covered in olive oil.
Wrap a slice of bacon around each wedge and tuck a leaf or two of sage underneath the bacon.
Arrange the wedges in a single layer on the sheet pan.
Roast for 35-40 minutes or until the pumpkin is soft and the bacon crispy.
