Roasted Pumpkin Wrapped With Speck

Roasted Pumpkin with Speck is a quick and flavorful side dish that combines the natural sweetness of pumpkin with the salty, savory crunch of speck. Ready in just 15 minutes, it’s perfect for weeknight dinners, holiday spreads, or when you want something seasonal and satisfying without the fuss. The rosemary adds a hint of earthiness that makes this simple dish feel gourmet.

Why Everyone Will Love This Recipe

• Only 5 ingredients—simple, clean, and flavorful
• Ready in just 15 minutes, start to finish
• Sweet and salty flavor combo that’s hard to resist
• Elegant enough for entertaining, easy enough for weeknights
• Pairs perfectly with roast meats, grain bowls, or even salads
• This is the kind of recipe that turns seasonal produce into a showstopper.

What Is Roasted Pumpkin with Speck?

Roasted Pumpkin with Speck is an Italian-inspired dish featuring slices of pumpkin wrapped in speck—an air-cured, lightly smoked ham similar to prosciutto. As it roasts, the speck crisps up while the pumpkin softens and caramelizes, resulting in a beautiful contrast of textures and tastes. It’s a celebration of autumn flavors in the simplest, most satisfying form.

Pro Tips for Perfect Roasted Pumpkin

• Use firm-fleshed pumpkin varieties like kabocha, butternut squash, or red kuri for best texture.
• Don’t skip the rosemary—it adds aroma and depth.
• Slice pumpkin evenly to ensure uniform cooking.
• If speck isn’t available, substitute with prosciutto or pancetta.
• Serve with a drizzle of balsamic glaze for a gourmet finish.

Frequently Asked Questions

Can I use butternut squash instead of pumpkin?

Yes! Butternut squash roasts beautifully and pairs well with speck.

What is speck, and where can I find it?

Speck is a type of cured ham from northern Italy. It’s similar to prosciutto but lightly smoked. Look for it in the deli section of well-stocked grocery stores or Italian markets.

Do I need to peel the pumpkin?

If using thin-skinned varieties like red kuri or delicata, no peeling is needed. For thicker skins (like butternut), peel before slicing.

Can I make this ahead of time?

Yes, you can prep the pumpkin and wrap it in speck ahead of time. Roast just before serving for best texture.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free. Just be sure your speck is certified gluten-free if needed.

Can I add cheese?

Absolutely! A sprinkle of grated Parmigiano-Reggiano before serving adds a rich, salty touch.

How to Store

Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to crisp the speck back up before serving.

How to Freeze

This dish is best enjoyed fresh, but if needed, you can freeze the uncooked speck-wrapped pumpkin slices on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 5–7 extra minutes to the cooking time.

How to Make Roasted Pumpkin with Speck

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Step 1

Preheat your oven to 350°F (180°C).

Preheat your oven to 350°F (180°C).

Slice the pumpkin into wedges or sticks (½-inch thick). If needed, peel first.

Toss with olive oil, salt, pepper, and chopped rosemary.

Wrap each slice with a piece of speck, gently pressing to secure.

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Step 4

Slice the pumpkin into wedges or sticks (½-inch thick). If needed, peel first.

Arrange on a parchment-lined baking sheet in a single layer.

Bake for 15 minutes, or until the speck is crisp and the pumpkin is fork-tender.

Serve warm as a side dish, appetizer, or even part of a festive fall platter.