WITH CRISPY PANCETTA & MAPLE HAZELNUTS
Serves: 4-6 | Prep time: 10 mins | Cook time: 1 hr
Pumpkin and pork… a classic flavour combination. This delicious side is nice and easy and comes together with the minimum of fuss; especially if you have some of our precut pancetta lardons on hand. (Handy hint: keep some in the freezer to pull out whenever you want to add some salty pork goodness to a recipe)
Alana has teamed the roasted pumpkin and crispy pancetta with maple glazed hazelnuts and a tangy mustard dressing. If you don’t have pancetta, you could easily substitute it for bacon or even chorizo.
This roasted pumpkin dish works so well as a side with BBQ’d or roasted meats or just add some spinach or rocket leaves and it’s a simple meal on it’s own.
Recipe and images courtesy of Alana Lowes.
1kg pumpkin, cut into large slices
2 tbsp olive oil
2 tsp dried oregano
300g pancetta lardons
2 tbsp maple syrup
Optional fresh oregano
2 tbsp Dijon mustard
3 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tsp maple syrup
Preheat the oven to 200°C fan forced.
In a large bowl, toss the pumpkin with the olive oil, dried oregano and season with salt and pepper.
Place the pumpkin onto a baking paper lined roasting tray and place into the oven and roast for 45 mins to 1 hr or until the pumpkin is cooked through and the edges start to caramelise.
Meanwhile, place the pancetta into a cold frying pan and bring the heat up to medium. Cook until crispy. Remove from the pan, reserving the pancetta fat in the pan. Place the pan back over a medium heat and add the maple syrup and the hazelnuts and toss to coat and cook for 1-2 mins. Set aside.
To make the mustard dressing, place all ingredients into a jar and shake to combine.
To serve, place the roasted pumpkin onto a platter, scatter over the pancetta and the hazelnuts and then drizzle with the mustard dressing. Scatter over fresh oregano (if using).