If you are already aware of the diet or autoimmune protocol (AIP) for autoimmune or chronic diseases, this recipe includes everything so that your dish is full of essential nutrients that are essential in your journey towards the remission of your disease. The result of this spiced pumpkin recipe wrapped in bacon, it is not only a delight that will leave you completely satisfied, it is also a complete food, since it includes protein, good fats and complex carbohydrates.
You can give your own variations to this recipe following the autoimmune protocol, you can put instead of pumpkin, sweet potato for example.
However, in the following recipe the combination may be the most suitable to find a balanced source of nutrients.
Bacon Wrapped Spiced Pumpkin
- 1 ½ pounds of squash, peeled, seeded, and cut into 4 to 5-centimeter pieces.
- 1 teaspoon ground ginger.
- 1 teaspoon of cinnamon.
- 1 teaspoon minced fresh rosemary.
- 2 tablespoons of olive oil.
- 10 ounces regular or thin cut bacon (10 slices).
Preheat the oven to 175ºC. Place a wire rack, eg, cooling rack, roasting rack, on a rimmed baking sheet (line your baking sheet with wax paper for easy cleanup, if desired.
- In a bowl, mix the pumpkin pieces with spices, olive oil, maple syrup and walnuts.
- Cut the bacon slices in half.
- Wrap each piece of spiced pumpkin in a half slice of bacon, making sure to have a few pieces of walnut wrapped inside the bacon as well. Place it on the rack oriented so the ends of the bacon slice are on the bottom (this will prevent them from unraveling while cooking). Repeat with each piece of pumpkin.
- Make sure each piece of pumpkin and bacon is drizzled with the spices.
- It should bake for 40 minutes.
- Optional: To make the bacon crispier, you can grill over high heat for 2-3 minutes after baking.
- Remove from the oven and it is ready to serve.