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Roasted pumpkin with bacon and fetta

AWW May 2008
Photographer: Ian Wallace Stylist: Yael Grinham
Roasted pumpkin with bacon and fetta


Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Side dish

Roasted pumpkin with bacon and fetta from AWW May 2008
INGREDIENTS

Serve with roast chicken or lamb

1.5kg piece Queensland blue or Jarrahdale pumpkin
1½ tablespoons olive oil
3 cloves garlic, bruised
1 teaspoon dried chilli flakes
1 teaspoon ground coriander
⅓ cup (50g) raisins
¼ cup (60ml) red wine vinegar
2 small (200g) red onions, cut into thin wedges
4 rashers bacon, sliced thinly
200g fetta
2 tablespoons extra virgin olive oil
½ cup flat-leaf parsley leaves

METHOD

Preheat the oven to 180°C/160°C fan-forced.

Remove seeds from pumpkin then chop unpeeled pumpkin coarsely or cut into wedges. Combine pumpkin in a large shallow baking paper-lined baking dish with oil, garlic, chilli, coriander and freshly ground black pepper. Roast for 30 minutes, turning pumpkin once during cooking.

Meanwhile, combine raisins and vinegar in a bowl. Stand 30 minutes.

Add onion and bacon to pumpkin, roast for a further 10 minutes. Crumble fetta over the pumpkin, roast for another 10 minutes.

Remove baking dish from the oven; cool 10 minutes. Combine oil with raisin mixture; drizzle over pumpkin mixture with the parsley and plenty of freshly ground black pepper.

Not suitable to freeze or microwave.

Photographer: Ian Wallace Stylist: Yael Grinham

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