Roasted pumpkin with bacon and feta

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

Roasted pumpkin with bacon and fetta




1.Preheat the oven to 180°C (160°C fan-forced).
2.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.
3.Meanwhile, combine raisins and vinegar in a bowl. Stand 30 minutes.
4.Add onion and bacon to pumpkin, roast for a further 10 minutes. Crumble feta over the pumpkin, roast for another 10 minutes.
5.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.


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