Roasted Pumpkin with Bacon, Red Onion and Sage

This recipe works either as a substantial side dish, or a
complete meal, depending on whether you’re serving 2 or 6
people!

Ingredients:

• 3lb Pumpkin
• 1 Red Onion
• 2 tbsp olive oil
• salt and black pepper
• 7oz Bacon (bits)
• 6 sage leaves

Recipe:

1. Preheat the oven to 200°C. Cut the pumpkin in half and
   scoop out the seeds. Without peeling it, cut the flesh into large
   wedges, approx. 5cm (2in) thick. Cut the red onion in half, and
   then cut each half into 5 wedges.
2. Place the pumpkin and onion wedges in a large roasting tin and
   season with salt and freshly black pepper. Stir in the olive oil
   and roast for 25 minutes, turning the vegetables halfway through
   cooking.
3. Tear the sage leaves and gently stir them into the roasted
   vegetables with the bacon. Return to the oven and cook for a
   further 15 minutes, or until the vegetables are cooked through and
   the bacon has become golden and crisp.