- 1.5 kg butternut pumpkin, peeled
- 2 tablespoons extra virgin olive oil
- 1/2 cup (55g) coarsely chopped walnuts
- 2 tablespoons pepitas (pumpkin seed kernels)
- 4 rashers (260g) bacon, trimmed, chopped
- 2/3 cup (160ml) pouring cream
- 2/3 cup (160ml) milk
- 3/4 cup (60g) grated pecorino cheese
- 1 tablepsoon chopped fresh chives
- 1Preheat oven to 200°C (180°C fan-forced). Line three oven trays with baking paper.
- 2Using a spiraliser or julienne attachment on a mandoline or V-slicer, cut pumpkin into long thin strips (see tips). Combine pumpkin and oil in a large bowl; season.
- 3Spread pumpkin strips in a single layer between two trays. Roast for 12 minutes or until just tender; cover to keep warm. If using thinner noodles, you will need to reduce the cooking time. Meanwhile, place walnuts and pepitas on the third tray; roast for 5 minutes or until fragrant.
- 4Cook bacon in a medium frying pan over medium heat, stirring occasionally, for 5 minutes or until browned. Add cream, milk and ½ cup of the pecorino; bring to the boil. Simmer for 5 minutes or until sauce thickens. Season to taste.
- 5Carefully transfer pumpkin to a large shallow bowl. Pour sauce over pumpkin; top with roasted nut mixture, remaining pecorino and chives. Season with freshly ground black pepper. Serve immediately.
This recipe also works with parsnip in place of pumpkin.
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