These precious little sugar pumpkins are irresistibly cute, and tasty too! Stuffed with apples and dried cranberries, they are a trifecta of autumnal flavors packaged into one and seasoned with a bit of bacon. A cross between a dessert and a savory side dish, they would be a lovely addition to a Halloween themed meal (especially if you used a black marker and drew a little jack-o-lantern face on them!) or a Thanksgiving table.
Notes on ingredients
This dish is also compatible with most real foods healing diets, as long as you are careful in your ingredient sourcing.
Until recently, it was virtually impossible to find dried cranberries that didn’t use some kind of added sugar or processing oils. Fortunately, we now have a few options! My personal favorite is made by Steve’s PaleoGoods and it is available from ShopAIP (which is a great place to get AIP-friendly foods compatible with both the elimination and reintroduction phases!).
The bacon adds a nice bit of salt as well as fat and umami, but if you are cooking for vegans you could leave it out and instead start with a tablespoon or two of coconut oil in the pan. For people on AIP – the most important thing to look for on your bacon label is that it is gluten free and doesn’t include any “spices.” For people following a Whole30 – you want the bacon to be sugar free. And for everyone – you want a bacon that is sourced from pork that has been raised humanely.
Now onto the recipe…
Baked Pumpkin with Apples & Cranberries RecipePrint
Looking for AIP-compliant ingredients? I recommend ShopAIP!
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