© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
Colourful, flavourful and easy to make, these bacon roasted pumpkin wedges with spinach salad are great as an appetizer, side dish or even a light lunch. Anything wrapped with bacon is superfood if you ask me, and the spinach salad with dried apricot and toasted pine nuts is a star on its own too. This is one ultimate cold weather comfort food you’ll treat yourself to again and again. Use other types of winter squashes (acorn, kent or butternut are all great) if you can’t find hokkaido.
| Bacon Roasted Pumpkin | Spinach Apricot Salad |
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- Preheat your oven to 200C/400F. Cut the pumpkin in half and scrape the seed and guts. Cut each half into 5-6 wedges.
- Mix olive oil, rosemary, chilli flakes, salt and pepper. Add pumpkin wedges and toss to coat well.
- Wrap each pumpkin wedge with two bacon slices and arrange them on a baking tray with smashed garlic cloves. Scrape the olive oil mixture over.
- Roast until all the pumpkin wedges are cooked through and golden brown, 20-25 minutes. Turn the wedges halfway through cooking if you want, to brown bacon evenly.
- Wash the spinach and spin it dry in a salad spinner. Halve the chilli pepper lengthways, remove the seeds and cut into fine strips. Cut the apricots into thin slices.
- For the dressing, mix the olive oil and lemon juice. Toast the pine nuts in a pan without oil. Mix the spinach with the apricots, chilli, pine nuts and toss with the dressing. Top with shaved Parmesan. Serve the roasted bacon pumpkin wedges with the salad.
© 2024 | http://angiesrecipes.blogspot.com
 |
 |
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
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