No, I did not just eat a peanut butter cup at midnight.
Why are you asking?
It’s two days before Halloween and I’m curious: do you find yourself reaching for candy instead of a real meal? If so, you’re not alone. This is the time of year when I desperately want something savory to balance out all the fun-size bars calling my name.
But seriously, I have an excellent Halloween snack for you. Make it before trick-or-treating, after, or even during — because if you’re reading this, you might not be heading out to the neighborhood.
This recipe is cozy, seasonal, and satisfying: pumpkin, cheese, brown butter sage, and bacon piled onto fresh bread. It’s the kind of food that will make you forget about candy for at least one meal.
If you need dinner ideas, also consider creamy tomato soup with grilled cheese sticks. I’m probably making that today, and tomorrow on Halloween we’re setting up a chili bar. Yes, truly a weekend of comfort food.
I like the idea of food traditions — a special meal before trick-or-treating each year. I don’t have one yet, but I’m testing ideas now so the kids will have something to look forward to as they grow. This pumpkin parmesan bread is an easy contender.
Here’s what makes this dish irresistible: a thin layer of pumpkin puree, plenty of melty cheese, crispy bacon, cubes of roasted squash or pumpkin, and brown buttery sage. It’s rustic, flavorful, and perfect for sharing.
Pumpkin Parmesan French Breads
4
to 6
1 hour
Pin Recipe
Leave a Review »
Ingredients
- 6 slices bacon, chopped
- 2 cups (1-inch) cubed pie pumpkin or squash of your choice
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg
- 4 tablespoons unsalted butter
- 15 fresh sage leaves
- 1 large loaf of fresh bread, sliced lengthwise, then in half
- 1 cup pure pumpkin puree
- 8 ounces fontina cheese, fresh grated
- 6 ounces freshly grated parmesan cheese
- 1/4 cup finely grated parmesan cheese, for sprinkling
Instructions
-
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
-
Heat a large skillet over medium heat. Add the bacon and cook until most of the fat is rendered and the bacon is nearly crispy. Remove and drain on paper towels. Add the squash and garlic to the pan, season with pepper and nutmeg, and cook until the squash is tender, stirring often, about 10 minutes.
-
In another skillet over medium heat, melt the butter until bubbling, then add the sage leaves. Cook the leaves 30–60 seconds until crisp. Remove with tongs and drain on paper towels, reserving the browned butter.
-
Place the bread cut-side up on the prepared baking sheet. Spread a light layer of pumpkin puree on each piece. Brush the crusts and pumpkin with the browned sage butter. Top with a handful of fontina, then the bacon, cooked squash, and sage leaves. Finish with the remaining fontina and bake until the cheese is melted and golden, about 15–20 minutes. Remove from the oven and sprinkle with finely grated parmesan before slicing. Serve immediately.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo on Facebook. I appreciate you so much!
p.s. If you have too much candy, consider using it in homemade treats or repurposing some into other desserts.