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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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pumpkin and bacon 2 things my family will all eat :) Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
1 garlic clove, crushed |
1 kg pumpkin, peeled, chopped |
1/2 cup chicken stock |
3 cups cooked pasta |
2 eggs, lightly beaten |
1 cup fresh breadcrumb |
2 slices rindless bacon, chopped |
2 tablespoons parmesan cheese, grated |
30 g butter, melted |
2 teaspoons thyme leaves (plus extra, to serve) |
Directions:
1. Preheat oven to hot, 200°C Lightly grease a 1.5-litre baking dish.
2. Heat oil in a medium frying pan on high. Saute onion and garlic 2-3 minutes,
3. until tender.
4. Add pumpkin. Saute 4-5 minutes, until lightly golden. Pour in stock and bring to boil. Reduce heat to low. Simmer 4-5 minutes, until pumpkin is almost tender.
5. Transfer pumpkin mixture to a large bowl and roughly mash. Add pasta, eggs and half breadcrumbs. Season to taste. Spoon into dish.
6. Sprinkle with combined remaining breadcrumbs, bacon, parmesan, butter and thyme. Bake 20-25 minutes, until golden. Sprinkle with extra thyme to serve.
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