Serves 4
Prep time 10 minutes
Cook time 45 minutes
Ingredients:
4 Kabocha Pumpkin (2 inch) wedges, skin on
4 Bacon slices
2 Red onions
2 teaspoons of ground cinnamon
1 teaspoon of maple syrup
1 teaspoon Coconut oil
4 Sprigs Sage leaves (optional)
- Preheat oven to 350 degrees
- Cut pumpkin first in half and then into 2 inch thick wedges
- Lay parchment paper down on a baking pan and place pumpkin on it
- Lightly salt
- Bake until tender but not falling apart, about 30 minutes (turn at 15 minutes)
- Cook bacon, either in a non stick pan, turning until golden or in the microwave
- Chop bacon coarsely
- Slice red onion into thin slices
- In a small pot, at a medium-low heat add your coconut oil and then sliced onion. Let onion caramelize, about 15 minutes. If necessary, add a bit of water to keep your onions from drying out or burning. When you see that they are nice and golden, add maple syrup, ground cinnamon, and salt to taste.
- Lay pumpkin down on a plate, top with onions and bacon. Garnish with beautiful sage leaves if desired.
- Serve either hot or room temp
