Roasted Butternut Squash, Bacon and Rosemary with Zucchini “Noodles”

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This is an old dish of mine I used to make back in the day when we still ate pasta. It’s actually a recipe I pinched from my mum and the whole family absolutely loves it. It’s incredibly easy to make, simply roasting some bacon and pumpkin together, stirring in additionaly flavourings like lemon and chili at the end and tossing through cooked pasta – or in this case zucchini noodles.

INGREDIENTS (for two people)

. 1/2 butternut squash, cut into 1.5cm dice
. 200 g bacon, diced
. 2 sprigs rosemary, finely diced
. olive oil
. 1/2 lemon, juiced
. Zest of lemon
. 1 small red chilli, very finely diced
. toasted pine nuts to serve, optional
. 2 small zucchinis, julienned

METHOD

1. Preheat oven to 200 *C. In a large roasting pan drizzle pumpkin and bacon with a little olive oil to thinly coat and sprinkle over rosemary. Roast for 30 – 40 minutes until the pumpkin is lovely and soft and the bacon crispy. Stir mixture a few times during cooking.
2. Cook zucchini in a microwave bowl on high for 2 minutes until nicely tender.
2. Once pumpkin mixture is ready, toss in zest and lemon juice, chilli and zucchini and mix well to combine flavours.
4. Serve with pine nuts scattered over top.

This is a really filling and nourishing meal and tastes wonderful with the zucchini noodles. If you can handle dairy, a light sprinkle of parmesan over the top would really complete the meal.

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