Paula McIntyre cooks Pumpkin.
Grilled Pumpkin with Smoky Sage, Chili and Bacon Dressing
Ingredients
1 small culinary pumpkin 鈥� pick a good heavy one
2 tablespoons olive or rapeseed oil + 50ml
salt
1 red onion, peeled and finely sliced
12 sage leaves
录 teaspoon smoked paprika
4 rashers smoked streaky bacon
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Recipe
Set oven to 200C.
Cut the pumpkin in half and scoop out the seeds.
Cut each pumpkin half into 8 wedges.
Toss in the 2 tablespoons of oil and place on a baking tray.
Season with salt and cook until soft 鈥� about 15 minutes.
Meanwhile cook the bacon until crisp and golden and drain on kitchen paper.
Heat a tablespoon of the oil and fry the onion and sage until crisp.
Chop and add the bacon, paprika, mustard and vinegar and turn off the heat. Mix in the oil and check seasoning.
Cook the pumpkin on a hot grill pan or barbecue to mark and place on a platter and drizzle over the dressing.
