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Sunday, 28 April 2013

Smashed Roast Garlic and Pumpkin with Toasted Almonds

Really very basic but very delicious. I was hoping to make more of a purée for some spatchcock I had roasted but part way through decided that the chunks looked cooler. The big bits of garlic were the real winner.

1/2 a butternut pumpkin in wedges
5 cloves garlic, skin on
Olive oil
Salt and pepper
1 slice bacon diced
1 handful sage leaves
1 handful sliced almonds

Oil, salt and pepper the pumpkin and garlic - roast at 180C until cooked (45 mins-ish). Remove from the oven and cool 'til you can handle. In the meantime, fry the bacon and sage leaves, when almost ready throw in the almonds to colour a little. While this happens, spoon out the flesh of the pumpkin and garlic.
Mash about a bit, top with the almonds then eat.

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