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Pumpkin with bacon & mozzarella

recipe-pumpkin-rosemary A delicious Hokkaido pumpkin with mushrooms and bacon, all finished with fresh parsley and intense rosemary. Sounds good? Then you should definitely try this recipe.

You need these ingredients (4 people):

    • A Hokkaido pumpkin
    • 400g brown mushrooms
    • 80g bacon
    • 4 sprigs of fresh rosemary
    • 20g fresh parsley
    • A lemon
    • 4 tbsp olive oil
    • 4 tbsp balsamic vinegar
    • 240g mozzarella
    • Salt
    • pepper
A large French rosemary stands in a pot on a planting table You can find delicious French rosemary here :)


Preparation (~30 minutes)

  1. Preheat oven to 180°C.
  2. Wash the pumpkin and cut it into wedges.
  3. Clean the mushrooms and cut them into slices.
  4. Wash rosemary and pluck needles.
  5. Wash the parsley, shake it dry and chop it.
  6. Place the pumpkin , mushrooms, bacon, and rosemary on a baking sheet lined with baking paper. Season with salt, lemon juice, and oil, and bake for about 20 minutes.
  7. Sprinkle the finished vegetables with parsley and drizzle with olive oil and balsamic vinegar. Serve with mozzarella and, if desired, baguette.

You can find more recipes here on the blog , in the KptnCook app ( Apple / Android ), or as a free download when you purchase our plants. We thank our partner KptnCook for this great recipe and wish you bon appetit!

Pumpkin with bacon and mozzarella, the finished dish
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