An easy pumpkin bake with creamy coconut milk and bacon in one dish. Seasoned with spices and fresh thyme is easy and quick to make and best to be served as a side dish for dinner.
The combination of pumpkin and bacon and salty feta is truly irresistible!
Jump To
Why you'll love this
- If you love something different then this pumpkin casserole is for you! A delicious combination of creamy coconut pumpkin, spices, fresh thyme, and bacon is truly irresistible. If you love coconut milk as we do over here then you should definitely not miss this Creamy Butternut Squash Pumpkin Casserole.
- An easy roasted pumpkin recipe to be enjoyed as a side dish or as well as as a lighter main course served along with fresh salad such as Marinated Vegetable Salad or Cucumber and Onion Salad.
- Like your bacon crispy? Cook it beforehand and throw it into the casserole, either way, I hope you enjoy it!
If you like pumpkin recipes be sure to check out my other popular recipes such as Roasted Pumpkin Hummus, Pumpkin Pancakes, Pumpkin Caramel, Roasted Pumpkin Salad With Feta or simply type the word ''pumpkin'' into the search bar.
Ingredients
- Pumpkin – choose your favorite, I like to use a pumpkin that has deep orange color inside and tastes sweeter. The best choice I found so far is Muscade de Provence Pumpkin. Butternut Squash would work here too.
- Seasonings - the star of this dish after pumpkin of course are the spices. Add a little pinch of chili flakes, or chili powder, chipotle if you like it hot! Careful on the salt though as this pumpkin bake has feta, bacon, and olives that are all high in salt.
- Olives - a mix of both, black green, and purple would be great here, add more than the recipe instructed if you're a fan!
- Feta cheese - creamy salty feta baked along with the pumpkin and creamy sauce is delicious on its own but does have a strong flavor to it. For a milder version, use grated mozzarella or lighter grated white cheddar. I haven't tried goat cheese with this pumpkin recipe but I believe it tasted great when baked and would work great in this recipe too.
Instructions
In a larger bowl or baking dish toss pumpkin strips with olive oil and season with salt and pepper to taste (or mix olive oil with salt and pepper separately and brush each pumpkin layer with it).
Arrange the pumpkin in one layer in a baking dish 9x13 or slightly smaller (I used a 12 x 7 inches dish).
Follow with a layer of bacon covering the pumpkin layer.
Repeat 1 time and finish with one more layer of pumpkin strips. Set aside.
In a medium-sized saucepot add coconut milk and spices.
Simmer for 5 minutes over low-medium heat, enough for the spices to open and be fragrant.
Pour over the pumpkin and bacon layers.
Add feta cheese all over the sauce and a few sprigs of fresh thyme.
Bake at 425 F for 25-35 minutes.
Once the pumpkin bake is done, remove the thyme sprigs and add a fresh one instead for serving. Enjoy as a side dish or a main course with fresh salad on the side.
Tips
- Feta cheese, feel free to increase to ¾ cup if you love the flavor. Alternatively, you can use other types of cheese such as grated Mozzarella.
- Bacon - you can use either slightly cooked and crisped bacon strips or raw as I used. The flavor and texture will be different but it is a personal preference how you’d like this.
- Pumpkin - the strips shouldn’t be too thin otherwise you’ll end up with a very mushy texture. Aim for no less than ½ inch thick slices, can be more too but the baking time will need to be adjusted. Make sure to check the pumpkin along the way until it's fork-tender.
- Seasonings - Be careful with salt and pepper when seasoning pumpkin as the feta cheese, bacon, and olives contain salt already. If in doubt, add less and season later when serving.
- Coconut milk - heavy cream (36%) can be used instead if you prefer it over coconut milk.
- Casserole size - I used a casserole dish 12 x 7 inches but can be done in a larger 9 x 13 dish. In this case, may need a few more strips of pumpkin and bacon.
- Easy roasted pumpkin - This pumpkin bake can be done without the sauce too, although it will be different texture and slightly drier. Simply skip the sauce but brush the pumpkin with olive oil, spices, salt and pepper. Proceed as instructed in the recipe. While roasting check the pumpkin for doneness towards the end of the baking time.
FAQ
Almost any type of pumpkin will work here although the best option is Butternut Pumpkin as it holds its shape well. I actually like to choose darker orange pumpkin types that are deep orange color inside and have the best flavor. What is important is to check your pumpkin while roasting to avoid it becoming too soft.
Usually it is around 25-35 minutes but it greatly depends on type of oven and size of pumpkin chunks or strips are prepared for baking.
I hope you'll enjoy this roasted pumpkin casserole recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Love,
Julia
I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!
Easy Side Dish Recipes
- Cabbage and Cucumber Salad
- Roasted Pumpkin Salad With Feta
- Potato Salad Without Mayo
- Avocado Corn Salad
Easy Pumpkin Recipes
Check out ALL PUMPKIN recipes.
Recipe
Bacon Pumpkin Bake
INGREDIENTS
- 1 pound pumpkin (cut into not less than ½ inch strips)
- 8 strips bacon
- ½ cup feta cheese
- 10 or more green or black olives (pitted, cut in half)
- 4-6 sprigs of fresh thyme
- salt and pepper to taste
- 1-2 tablespoon of olive oil for cooking
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon ground cumin
- ½ cup coconut milk
INSTRUCTIONS
- In a larger bowl or baking dish toss pumpkin strips with olive oil and season with salt and pepper to taste (or mix olive oil with salt and pepper separately and brush each pumpkin layer with it).
- Arrange the pumpkin in one layer in a baking dish 9x13 or slightly smaller (I used 12 x 7 inches dish). Follow with a layer of bacon covering the pumpkin layer. Repeat 1 time and finish with a one more layer of pumpkin strips. Set aside.
- In a medium-sized saucepot add coconut milk and spices. Simmer for 5 minutes over low-medium heat, enough for the spices to open and be fragrant.
- Pour over the pumpkin and bacon layers.
- Add feta cheese and olives all over the sauce and a few sprigs of fresh thyme.
- Bake at 425 F for 25-35 minutes.
- Once pumpkin bake is done, remove the thyme sprigs and add a fresh one instead when serving.
- Enjoy as a side dish or as a main course along with a fresh salad.
Video
NOTES
- Feta cheese, feel free to increase to ¾ cup if you love the flavor. Alternatively, you can use other ypes of cheese such as grated Mozzarella.
- Bacon - you can use either slightly cooked and crisped bacon strips or raw as I used. The flavor and texture will be different but it is a personal preference how you’d like this.
- Pumpkin - the strips shouldn’t be too thin otherwise you’ll end up with a very mushy texture. Aim for no less than ½ inch thick slices, can be more too but the baking time will need to be adjusted. Make sure to check the pumpkin along the way until it's fork-tender.
- Seasonings - Be careful with salt and pepper when seasoning pumpkin as the feta cheese, bacon, and olives contain salt already. If in doubt, add less and season later when serving.
- Coconut milk - heavy cream (36%) can be used instead if you prefer it over coconut milk.
- Casserole size - I used a casserole dish 12 x 7 inches but can be done in a larger 9 x 13 dish. In this case, may need a few more strips of pumpkin and bacon.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia
A delicious new way of enjoying pumpkin dishes this season!
Margo
Delicious!Will definitely make this again and again!
Julia | The Yummy Bowl
Thank you so much Margo, glad to hear you liked it!
Caitlin
I randomly found this recipe by Googling ingredients we needed to use up, and I am FLOORED. SO DELICIOUS. A great way to use little pumpkins we'd been using as decoration. Highly recommend using thick cut, high quality bacon. Seriously, one of my fave dishes I've made in a long time. Thank you so much!
Julia | The Yummy Bowl
Oh so yummy we loved it so much! Its different from traditional pumpkin recipes but wins your heart once you try it. Thanks for commenting!