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Baked Pumpkin with Leeks and Bacon

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Make use of pumpkin while the autumn season lasts. It's extremely good value - buy a large one and make several recipes. Pumpkin is low in fat and rich in Vitamin A.

Method

  1. Pre-heat oven to 180oC.
  2. Dry fry the bacon and remove with a slotted spoon when brown and crisp.
  3. Clean pan and add oil. Heat oil, then fry onion and garlic in it.
  4. Add the pumpkin and fry until golden.
  5. Add the wine*, tomato and oregano.
  6. Season with the oregano and turn into an oven-proof casserole dish. Bake for 30 minutes or so until the pumpkin is softened and golden.

 

Serves: 6 as a starter, or 4 as a main course with crusty bread.

Time: 1 hr

Not ideal for freezing; pumpkin may go watery.

 

*Allergy advice

Wine may contain sulphites.

 

Ingredients

  • Splash oil
  • 1 onion, chopped
  • 1 leek, chopped
  • 1 clove garlic, finely chopped
  • 1 medium pumpkin, peeled, seeded and cubed
  • 6 plum tomatoes, flesh only, chopped
  • 300ml white wine
  • 6 slices back bacon, rind removed and cut into small pieces
  • A few sprigs fresh oregano, or ½ tsp dried

Nutritional info:

  • Energy (kcal) 208
  • Protein (g) 11.81
  • Carbohydrate (g) 10.84
  • of which Sugars (g) 9.32
  • Fat (g) 8.2
  • Saturated Fat (g) 2.32
  • Equivalent as Salt (g) 1.9775
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