- 1 small pumpkin, sometimes called a pie pumpkin or sugar pumpkin, scrubbed clean
- 1 lb. brussels sprouts, halved lengthwise
- ½ lb. bacon, chopped (I experimented with bacon ends, which is the part of pork leftover after pork belly is made- tastes the same, but reduces waste!)
- Salt, pepper, cinnamon, garlic powder
- ¼ cup dried cranberries
- ½ cup pecans, roughly chopped
- 1 oz. gorgonzola, crumbled
- Pecan balsamic, for finishing (or make your own by reducing balsamic vinegar by half)
Cut the stem off the pumpkin, and continue to cut 1 inch rings until all the pumpkin is sliced. Carve around the inner part of each pumpkin ring to remove the seeds (which you can totally save and roast for a snack). Lay the ring flat, and cut 1 inch cubes around the ring. Cut the skin off each cube, and then repeat with each remaining ring. Spread evenly onto a large oiled baking sheet and season with salt, pepper, cinnamon, and a pinch of cayenne (optional). Spread the halved Brussels sprouts onto the baking sheet and season with salt and garlic powder. Finally, add the chopped bacon besides the brussels sprouts (the flavor will infuse into the sprouts as they cook) and roast at 400 for 20 minutes until pumpkin is tender, brussels are browned, and bacon is cooked. Drain any excess grease from the baking sheet, being careful with the hot grease.
Once the veggies and bacon cool slightly, toss them in a serving dish and add the cranberries, pecans, and gorgonzola. Drizzle with the balsamic glaze and serve warm or at room temp!
Note: Be sure not to toss too much, as the pumpkin may turn to mush. The veggies and bacon can be roasted a day ahead and reheated in the oven- just wait to add the rest of the ingredients until right before serving!
