Ingredients
The following ingredients have 4 Servings
- 2 small Pumpkin (approx. 800 g each, halved, seeds and fibres removed, flesh scooped out leaving approx. 1)
- 2 Tbsps Pumpkin seed oil
- 1 cup floury potatoes (peeled, diced)
- 1 carrot (peeled, diced)
- 3 Tbsps butter
- 0.875 cup milk
- Nutmeg
- 1.333 cups Bacon (diced)
- 0.75 cup chopped Walnut
- 2 Tbsps fresh, chopped parsley
Instruction
- Heat the oven to 180° (160° in a fan oven), 350°F, gas 4.
- Place the pumpkin halves with the cut side up on a baking tray lined with baking parchment. Season with salt and ground black pepper. Drizzle oil over and bake for 35-40 minutes.
- Meanwhile cook the potatoes, carrots and pumpkin flesh for 20 minutes in boiling salted water. Drain and let steam escape. Mash with a potato masher. Mix with the butter and milk to make a purée and season with salt, ground black pepper and nutmeg.
- Fry the bacon until the fat runs. Add the nuts and fry gently.
- Remove the baked pumpkin halves from the oven. Arrange on plates, fill with the purée and sprinkle with the bacon-nut mixture. Garnish with parsley and serve.
