Autumn Rice with Pumpkin, Bacon, and Cranberries

Autumn weather makes me crave cozy foods with all of the flavors of the fall season. This delicious dish filled with rice, 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, and this harvest rice bowl is just that! This recipe uses seasonal ingredients to make a delicious harvest bowl that the whole family will love. The base of this bowl is rice and roasted pumpkin, and then it is topped with bacon, kale, and dried cranberries. It is full of flavor and great textures, and I love just how easy it is to put together. 

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 pumpkin seeds, and gave the scraps that were left behind to the chickens. Then, with the rest of the pumpkin meat that was carved out, I knew I wanted to roast and turn into fall harvest bowls. 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. I love that I could use the pumpkin in different ways and ensure nothing went to waste. 

How to roast pumpkin

Roasting pumpkin or any winter squash is so easy to do! With just a little bit of prep work, you will have the hearty base ready with the pumpkin and warm rice. Here are the simple steps to roast the pumpkin:

1. First, remove the outer skin and dice the pumpkin into bite-sized cubes.
2. Toss with olive oil or avocado oil and a pinch of salt.
3. Add to a baking sheet lined with parchment paper in a single layer.
4. Add to a preheated 400 degree F oven and roast for 30-40 minutes or until it is golden brown and can easily be pierced with a fork.

Ingredients to make Autumn Rice Bowl

• Cooked brown rice – I think that best way to cook rice is in an instant pot. I love this method to cook rice because it is so easy and you just set it and forget it! You can use white rice, a wild rice blend, or whatever type of rice you prefer. To cut down on the cook time, you could even use one of the microwavable rice packs from the grocery store. 
• Roasted pumpkin – I used leftover bits from our pumpkin carving, but you can roast any type of winter squash, such as butternut squash or acorn squash. Just dice the squash add it to a baking sheet lined with parchment paper in a single layer and roast at 400 degrees F until golden brown and tender. 
• Kale – The kale is wilted in the bacon grease and is so delicious! 
• Bacon – The bacon adds nice smokey flavor to the dish. 
• Apple cider vinegar – The vinegar adds a little bit of a bite and brightness to balance out the rich flavors. 
• Honey – The honey adds a touch of sweetness. If you prefer, you can also substitute for maple syrup. 
• Garlic – One minced garlic clove. In a pinch you could use 1/4 tsp of garlic powder. 
• Dried cranberries – The dried cranberries are so delicious in this dish and adds a pop of brightness and sweetness. 
• Nutmeg – Fresh ground nutmeg is best if you have it on hand. 
• Salt & black pepper – Season to taste.
• Optional: I added a sprinkle of parmesan cheese, or you could top with shredded rotisserie chicken for extra protein. 

How to make this Autumn Rice Bowl 

• First, heat a skillet over medium heat and fry the bacon until your desired crispness. Remove the bacon and drain the excess fat.
• In the remaining bacon grease in the skillet, add one clove of minced garlic and sauté until fragrant, about 1-2 minutes. 
• Next add in chopped kale, honey, and apple cider vinegar. Sauté until the kale is wilted and softened and then remove from heat. 
• In a large bowl, combine the rice, pumpkin, and kale. Season with nutmeg, salt, and pepper to taste.
• Top with crumbled bacon & cranberries. (I also sprinkled a little parmesan on top.)

How to serve

This autumn harvest bowl makes a great side dish, or make it an easy meal and add roasted chicken or your favorite protein. 

How to store

Add the rice bowl to an airtight container and store for 2-3 days in the fridge. You can keep it all together or store it in separate containers. The ingredients are hearty enough that they will still be good stored and then reheated, so this is a great option for meal prep or as a packed lunch. 

Recipe variations

This recipe can be really versatile, which can allow you to use what you have on hand or what is in season if you want to enjoy this outside of the fall! You could easily swap the squash for sweet potatoes, add sliced apples, or top with almonds, sunflower seeds, or pumpkin seeds for added crunch. Have fun with it, and create a rice bowl your family will love! 

Check out More of My Favorite Fall Recipes