Roast pumpkin with cheese & bacon
I had planned a vegetarian dish but then I decided to add cheese and bacon and the vegetarian when out of the window. The basic roast pumpkin recipe however, was greatly improved. A Darina Allen recipe. Serves: 2 persons (main) or 4 persons (side). Ingredients: 1 butternut squash olive oil salt & pepper to taste fresh thyme, sage or rosemary, chopped (I used thyme but a mix of several would have been a good idea) 3 slices of bacon 50g hard cheese, grated (I used Old Winchester but Pecorino or Parmigiano would do fine) parsley to taste, chopped soy sauce, mushroom sauce or herb-flavoured oil, to serve Method: Cut the squash into chunks, skin on. Transfer to a roasting tin and season with salt & pepper. Toss in olive oil. Sprinkle with the chopped herbs and toss again. Roast for 30 min in a 180°C oven, turning occasionally during cooking. Scatter the cheese and flash under the grill until the cheese becomes bubbly and brown. Fry the bacon slices until desired crispi...