Name: Baby marrow 'pasta' with bacon and butternut
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: serving
Cuisine: Ingredients
Ingredients: 200 g butternut cubed; 250 g lean bacon chopped; 15 ml fresh chillies; 1-2 fresh rosemary finely chopped; 6 baby marrow sliced lengthways; 1/2 lemon juice juice only; lemon zest to taste; salt and freshly ground black pepper; almonds (or pine nuts) toasted, to serve; rocket to garnish

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Ingredients (10)

200 g	butternut — cubed
250 g	lean bacon — chopped
15 ml	fresh chillies
1-2	fresh rosemary — finely chopped
6	baby marrow — sliced lengthways
1/2	lemon juice — juice only
	lemon zest — to taste
	salt and freshly ground black pepper
	almonds — (or pine nuts) toasted, to serve
	rocket — to garnish

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Method:

Preheat the oven to 200 °C.

Arrange the butternut and bacon in an ovenproof dish. Drizzle a little olive oil over and sprinkle with rosemary. Roast for about 25 minutes until the butternut is soft and the bacon crispy. Stir the mixture a few times while cooking.

Steam the baby marrow ribbons on high for 1 minute in the microwave or 2 minutes in a steamer, until tender. Set aside. Add the lemon juice and zest to the butternut and bacon. Mix in the chilli and baby marrows. Season with salt and pepper.

Sprinkle the toasted almonds or pine nuts over (if using) and garnish with rocket before serving.