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Pumpkin and Bacon Salad

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“This recipe comes from Rachael Ward (wife of Aussie actor Bryan Browne) She uses butternut pumpkin (or maybe you call it a squash) I prefer to use Kent with its denser texture and more intense flavour. Save time and cook the pumpkin and bacon at the same time!”
READY IN:
1hr 10mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to moderate (180c).
  2. Combine pumpkin, oil and garlic in a bowl; toss gently. Transfer to a shallow baking dish; roast uncovered for about 45 minutes or until tender. Allow to cool a bit.
  3. Place the bacon on a tray in a single layer and cook for 20 minutes (in the oven), or until crispy.
  4. Drain bacon, cool slightly then break into pieces.
  5. Dressing:
  6. Combine the ingredients, whisk together well.
  7. Combine all ingredients with the dressing, season to taste with salt and plenty of pepper and serve at once.

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