Maine dish · Photography

Baked pumpkin with porcini mushrooms and bacon


Pumpkins are so versatile. The things you can do with pumpkins are endless. If you’ve never cooked one before, you’re in for a real treat.


– 1 pumpkin

– 5 cloves garlic, peeled and cut in small pieces

– olive oil

– 1 red onion peeled and chopped

– salt

– pepper

– 1 tablespoon turmeric

– 1/2 teaspoon ground nutmeg

– 1/2 teaspoon ground cinnamon

– 200 g bacon cut in small pieces

– 200 g porcini mushrooms


Preheat the oven to 450ºF. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side.

Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped onion, chopped garlic, bacon and turmeric . Cook gently for 10 minutes until bacon is made. Add the mushrooms, the nutmeg and cinnamon. Season with salt and pepper.

Put the pumpkin on a baking tray. Add inside the mushroom mix. Put in the oven for 1 hour and 20 min. Take the lid off and leave it for another 20 min.  The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin. Serve with seasonal greens.






64 thoughts on “Baked pumpkin with porcini mushrooms and bacon

  1. Pumpkins ARE so versatile. They are easy to use for sweet or savory. Last year I received a sugar pumpkin in my organic fruit/veggie box and I have been waiting all year for pumpkin season again so I can stuff it! YUMMY!!!!!!!!!!!

  2. I’m happy you found me because we love to cook and I see I can get very inspired by your recipes – your photos are really beautiful. I wish I had time to make my blog beautiful as well! And there are tons of different pumpkins here in Hungary so the more recipes the better.

  3. I love the idea of serving a whole pumpkin at the dinner table. I have a number of vegetarian friends and this sounds like one of the perfect dishes to serve them. By the way thanks for visiting my site and introducing me to yours.

  4. How big was that pumpkin for this recipe? And was it any special variety? Just wondering; it looked like the flesh was very thick. Not like a Halloween pumpkin either. It sounded delish for sure!

  5. I have a kabocha in my kitchen right now and I’m totally doing this! I am checking out your blog for the first time and I have to say, this is amazing stuff. Such a great resource. Can’t wait to keep browsing through all your recipes! Take care, and see you around the blogosphere!

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