This recipe is open for variations of all sorts. Replace the bacon with Turkey Bacon or Italian style bacon (Pancetta). Instead of apple, use a pear or peach slice.
Cut pumpkin into 1” slices, seeded and no skin
Apple slices about ¼” thick, twice the amount of pumpkin slices*
Neuske’s Apple smoked bacon (see above), one slice per pumpkin slice
Salt and pepper
Raspberry Vinaigrette (optional)
*if 10 pumpkin slices, you need 20 apple slices, etc
Coat the pumpkin with a light covering of olive oil, sprinkle with salt and pepper.
Place two apple slices against one pumpkin slice and then wrap with the bacon. Use toothpicks if necessary to keep the bacon in place.
Cook on a medium hot grill indirect for about 30-45 minutes, or until the bacon is crisp and the pumpkin is tender. Place a pan or foil underneath to catch the bacon grease and drippings. This helps to prevent an unwanted fire in your grill.
Remove from the grill and serve with the Raspberry Vinaigrette.
Great appetizer or a side dish.
I like working with regular bacon better, as turkey bacon does not stretch.