Ingredients
The following ingredients have 8 Servings
- 750 g butternut pumpkin
- 250 g cream cheese chilled
- 2 tbs crushed garlic
- 1/3 cup olive oil
- 4 bacon rashers
- 1 cup cashews roasted
- 250 g snow peas
- 1/4 cup balsamic vinegar
Instruction
- Preheat oven to 200C.
- Peel and cut pumpkin into large cubes - approximately 5cm.
- Combine garlic and oil, and pour into base of a large ceramic/glass roasting dish.
- Toss pumpkin through oil and garlic, spread in a single layer and roast for 40 minutes, or until slightly tender and starting to colour.
- Cut cream cheese into 8 then split it down the middle to make 16 small cubes.
- Add cheese to pumpkin and return to oven for a further 15 minutes, or until both cheese and pumpkin are tender and golden brown.
- Remove from oven and stand for 10 minutes only.
- Carefully pour off and reserve the garlic-y oil after 10 minutes (leaving it on will cause the pumpkin to absorb it and become greasy).
- Grill the bacon until crispy and crumble into small pieces.
- Top and tail snowpeas and blanch in boiling water for 30 seconds or until bright green.
- Arrange pumpkin and cheese on serving platter, scatter bacon, cashews and snowpeas on top.
- Whisk reserved garlic flavoured oil with balsamic vinegar and drizzle over salad to serve.
