Roasted pumpkin with bacon and feta

Roasted pumpkin with bacon and fetta from AWW May 2008

  • 50 mins cooking
  • Serves 8
  • Print
Roasted pumpkin with bacon and fetta


Roasted pumpkin with bacon and feta
  • 1.5 kilogram piece queensland blue or jarrahdale pumpkin
  • 1 1/2 tablespoon olive oil
  • 3 clove garlic, bruised
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon ground coriander
  • 1/3 cup (50g) raisins
  • 1/4 cup (60ml) red wine vinegar
  • 2 small (200g) red onions, cut into thin wedges
  • 4 rashers bacon, sliced thinly
  • 200 gram feta
  • 2 tablespoon extra virgin olive oil
  • 1/2 cup flat-leaf parsley leaves
  • freshly ground black pepper


Roasted pumpkin with bacon and feta
  • 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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