Get ready to transform your kitchen into an Italian culinary paradise with this mouthwatering Baked Pumpkin with Oregano and Pancetta recipe! Imagine a dish that combines the rich, earthy sweetness of perfectly roasted pumpkin with the irresistible crunch of crispy pancetta, all elevated by the aromatic touch of dried oregano. This isn't just a side dish – it's a sensory experience that will transport you straight to the rustic kitchens of Tuscany, making every bite a celebration of simple yet extraordinary flavors.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 small pumpkin, halved and seeded
- 4 ounces pancetta, diced
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C), ensuring the rack is positioned in the middle of the oven for even heating.
- Carefully wash the pumpkin and cut it in half lengthwise. Use a sharp spoon or ice cream scoop to remove all seeds and stringy pulp from the center, creating a clean cavity.
- Drizzle the inside of the pumpkin halves with olive oil, using a pastry brush to ensure even coverage. Season generously with salt, pepper, and dried oregano.
- Dice the pancetta into small, uniform cubes, approximately 1/4 inch in size to ensure even cooking and crispy texture.
- Sprinkle the diced pancetta evenly inside the pumpkin halves, distributing the pieces to cover the entire surface of the flesh.
- Place the prepared pumpkin halves cut-side up on a rimmed baking sheet lined with parchment paper to prevent sticking and ease cleanup.
- Bake in the preheated oven for 25-30 minutes, or until the pumpkin flesh becomes tender when pierced with a fork and the pancetta turns golden and crisp.
- Remove from the oven and let rest for 5 minutes to allow the flavors to meld and the pumpkin to cool slightly.
- Serve warm, cutting each half into individual portions, ensuring each serving has a generous amount of crispy pancetta.
Tips
- Choose the right pumpkin: Select a small, firm pumpkin with smooth skin for the best texture and flavor.
- Knife skills matter: Use a sharp knife when halving the pumpkin to ensure clean, even cuts.
- Pancetta pro tip: For extra crispiness, slightly pre-cook the pancetta in a skillet for 1-2 minutes before adding to the pumpkin.
- Seasoning secrets: Don't be shy with herbs and seasonings – the oregano is key to bringing out the pumpkin's natural sweetness.
- Baking precision: Keep an eye on the pumpkin during the last 5-10 minutes of cooking to prevent burning while ensuring a perfect golden finish.
- Serving suggestion: For an extra touch of elegance, garnish with fresh herbs like thyme or a sprinkle of fresh parmesan cheese just before serving.
- Make-ahead magic: You can prepare the pumpkin halves earlier in the day and refrigerate, then bake just before serving for a stress-free meal prep.
Nutrition Facts
Calories: 174kcal
Carbohydrates: 3g
Protein: 6g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 23mg
