Autumn weather makes me crave cozy foods with all of the flavors of fall. This rice bowl with pumpkin, bacon, and cranberries checks all the boxes.

Y’all know how much I love this time of year.
By the time summer is finally winding down, I’m so tired of the heat ( and burned out on gardening), that I’m actually excited to see the sun set by supper time.
This excitement usually only lasts a couple of months before I start going stir-crazy. But since I’m still embracing this season, comfort food is essential.
Making the Most of Pumpkin Carving

When we carved our pumpkin last week, I knew I wanted to use every single piece of it. We roasted the seeds, and gave the scraps that were left behind to the chickens.
For this recipe, I roasted the meat from our carved pumpkin. You could use butternut or acorn squash also, but I used what I had on hand.
Ingredients
- 1 cup cooked brown rice I love using my Instant Pot to cook rice
- 1 cup roasted pumpkin
- 1 cup kale
- 4 slices bacon
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1 clove garlic
- 1/4 cup dried cranberries
- 1/2 tsp fresh ground nutmeg
- salt & pepper to taste
Directions
- Fry bacon in skillet, then remove and drain.
- Sautee one clove of garlic in bacon grease.
- Fill skillet with chopped kale, add honey, and apple cider vinegar.
- In large bowl, combine rice, pumpkin, & kale.
- Season with nutmeg, salt, and pepper to taste.
- Top with crumbled bacon & cranberries. (I also sprinkled a little parmesan on top.)

Check out More of My Favorite Fall Recipes










Autumn Rice Bowl with Pumpkin, Bacon, and Cranberries
All of the flavors of fall combine in this delicious autumn rice bowl with pumpkin, bacon, and cranberries.
Ingredients
- 1 cup cooked brown rice, I love using my Instant Pot to cook rice
- 1 cup roasted pumpkin
- 1 cup kale
- 4 slices bacon
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1 clove garlic
- 1/4 cup dried cranberries
- 1/2 tsp fresh ground nutmeg
- salt & pepper, to taste
Instructions
- Fry bacon in skillet, then remove and drain.
- Sautee one clove of garlic in bacon grease.
- Fill skillet with chopped kale, add honey, and apple cider vinegar.
- In large bowl, combine rice, pumpkin, & kale.
- Season with nutmeg, salt, and pepper to taste.
- Top with crumbled bacon & cranberries.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Aleigh Moore
YUM! I’m totally going to make this! Thanks for sharing!
Stephanie
Yum- pumpkin anything is a win in my book. And this savory dish sounds delish. Thanks for sharing!
Jessie
Seems like a great idea, thanks for sharing!
Stacey @ Stacey homemaker
Love the Fox bowl, so cute! I was wondering what I was going to do with my little pumpkins, now I know! The recipe looks delicious!
Caitlin
Thanks! Let me know how it turns out 🙂