A delicious autumnal dish which makes good use of readily available pumpkins. Serves 4.
2 Tbsp Olive Oil
8 Rashers Smoked
25g (1oz) Butter
Half, Juice of Lemon
2 Tbsp Fresh Chopped
Salt, Black Pepper
Sauté the peeled, chopped pumpkin in oil in a large frying pan over medium heat until nearly tender and turning gold. Then push the pumpkin to the edges of the pan and add thinly sliced shallots and diced bacon. Cook for a further 5 minutes or until bacon is golden and shallots are tender.
Add the butter, lemon juice, parsley and seasoning to the pan and stir everything together for 1 minute.
Serve on its own as a light meal or team with grilled meat for something more substantial. And, apparently, Prosecco goes well with pumpkin!