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Pumpkin sauce (v)

pumpkin 3

Excellent with gnocchi or pasta. You can replace the bacon with shavings of parmesan for a vegetarian version. 


Serves 6 with pasta or gnocchi


1 small-medium pumpkin (or 2 butternut squashes)

a sprig of thyme, sage or rosemary, depending on taste, chopped roughly

400ml chicken or vegetable stock

2 cloves of garlic, crushed

2 tbsp olive oil

8 rashers bacon (or shavings of parmesan cheese)

Preheat the oven to 200°C .


Cut the pumpkin in half and score the flesh with a knife.  Mix 1 tbsp of olive oil with salt, pepper, the garlic and whatever herbs you're using and rub it into the flesh of the pumpkin.


Roast the pumpkin halves for around 40-50 minutes until soft.


Whilst the pumpkin is cooking, fry the bacon until crisp and leave to drain on kitchen paper. Break into small crispy pieces.


When the pumpkin is cooked, scrape the pumpkin flesh from the skin. Discard the skin and whiz the flesh in a food mixer, blending in the stock as you go, along with another tbsp of olive oil. You should end up with a silky smooth sauce like a thick soup.


Mix the sauce with your gnocchi or pasta and scatter the bacon pieces (or parmesan shavings) over the top.

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