Pumpkin with bacon & mozzarella
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
You can find delicious French rosemary here :)
Preparation (~30 minutes)
- Preheat oven to 180°C.
- Wash the pumpkin and cut it into wedges.
- Clean the mushrooms and cut them into slices.
- Wash rosemary and pluck needles.
- Wash the parsley, shake it dry and chop it.
- 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.
- 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!
