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 recipe for spiced pumpkin wrapped in bacon 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 chunks.
  • 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).

Before starting:

Preheat the oven to 175ºC. Place a metal rack, e.g. cooling rack, broiler rack, on a rimmed baking sheet (line your baking sheet with wax paper for easy cleanup, if desired.


  1. In a bowl, mix the pumpkin pieces with spices, olive oil, maple syrup and walnuts.
  2. Cut the bacon slices in half.
  3. Wrap each piece of spiced butternut squash in a half slice of bacon, making sure you also have a few pieces of walnut wrapped inside the bacon. 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.
  4. Make sure each piece of pumpkin and bacon is drizzled with the spices.
  5. It should be baked for 40 minutes.
  6. Optional: To make the bacon crispier, you can grill over high heat for 2-3 minutes after baking.
  7. Remove from the oven and it is ready to serve.


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