Faith Middleton's Food Schmooze: Roasted Pumpkin With Bacon And Garlic

Pan Roasted Pumpkin with Bacon and Garlic

6 strips bacon chopped

2 cloves garlic sliced

¼ cup water

6 cups ¾ inch cubed, peeled and seeded, fresh pumpkin or any autumn squash

1 teaspoon kosher salt

2 tablespoons maple syrup

1 tablespoon chopped fresh sage

In a large sauté pan over medium heat add the chopped bacon and garlic then cook for 1-2 minutes or until the bacon is rendered and garlic is golden. Now add the water, cubed pumpkin, and kosher salt. Turn the heat to low and continue to cook, stirring occasionally until the pumpkin is soft and slightly browned. Mix in the maple syrup and chopped sage. Taste and adjust the seasoning with salt if necessary.

(Makes 4 servings)

From Chris Prosperi

Featured Wine:

Macari 2009 Riesling ($30)