Name: Pumpkin and bacon bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion, chopped; 1 garlic clove, crushed; 1 kilogram pumpkin, peeled, chopped; 1/2 cup chicken stock; 3 cup cooked pasta; 2 eggs, lightly beaten; 1 cup fresh breadcrumbs; 2 rashers rindless bacon, chopped; 2 tablespoon grated parmesan; 30 gram butter, melted; 2 teaspoon thyme leaves, plus extra, to serve

Ingredients

2 tablespoon olive oil

1 onion, chopped

1 garlic clove, crushed

1 kilogram pumpkin, peeled, chopped

1/2 cup chicken stock

3 cup cooked pasta

2 eggs, lightly beaten

1 cup fresh breadcrumbs

2 rashers rindless bacon, chopped

2 tablespoon grated parmesan

30 gram butter, melted

2 teaspoon thyme leaves, plus extra, to serve

Method

1.Preheat oven to 200°C. Lightly grease a 1.5-litre baking dish.

2.Heat oil in a medium frying pan on high. Sauté onion and garlic 2-3 minutes, until tender.

3.Add pumpkin, sauté 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.

4.Transfer pumpkin mixture to a large bowl and roughly mash. Add pasta, eggs and half breadcrumbs. Season to taste. Spoon into dish.

5.Sprinkle with combined remaining breadcrumbs, bacon, parmesan, butter and thyme.

6.Bake 20-25 minutes, until golden. Sprinkle with extra thyme to serve.

Women's Weekly Food