Roasted  Pumpkin  Casserole  With Bacon

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.  

Roasted Pumpkin Casserole


4 portions


Side Dish


50  minutes



pumpkin bacon thyme feta olives salt and pepper olive oil smoked paprika cumin ground thyme coconut milk


Toss pumpkin strips with olive oil and season with salt and pepper to taste.

Arrange pumpkin strips in one layer in a baking dish.

Follow with a layer of bacon and repeat 1 more time.

Finish with one more layer of pumpkin on top.

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 the sauce over the pumpkin and bacon layers. Add olives.

Feta cheese and thyme sprigs. Bake  at 425 F for 25-35 minutes.  Once done, remove the thyme sprigs and add fresh ones instead when serving. 

Enjoy as a side dish or as a main course!

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