Roasted butternut with onion marmalade, crispy bacon and toasted almonds

Recipe from: 11/3/2008 12:00:00 AM
Roasted butternut with onion marmalade, crispy bac

Ingredients 18
Servings 10
Time 35 to 40 mins

Ingredients

  • 5
    large butternuts, peeled, deseeded and cubed
  • Salt and freshly ground black pepper
  • Olive oil for roasting
  • 500
    g
    streaky bacon, chopped
  • 1
    cup
    slivered almonds, toasted to serve
  • Onion marmalade:
  • 4
    onions thinly sliced butter
  • 1
    Tbs
    oil
  • 2
    Tbs
    butter
  • 3
    Tbs
    balsamic vinegar
  • 2
    Tbs
    sugar
  • Honey dressing:
  • 3
    Tbs
    balsamic vinegar
  • 3
    Tbs
    freshly squeezed lemon juice
  • 1
    clove garlic; finely chopped
  • Thumb of fresh ginger; grated
  • 1
    brown sugar
  • ¾
    cup
    extra virgin oliveoil
 

Method

25 to 30 mins
 
A great party dish, this recipe keeps guests coming back for more. It is a good alternative to tired old butternut soup when you have butternuts that need to be used. The dressing is imperative - a real crowd pleaser.

For the butternut: preheat the oven to 200C.Season the butternut cubes, place in a large roasting tray (or two) and drizzle with olive oil. Toss to coat evenly and roast for 25-30 mins, or until the butternut is cooked through with crispy edges.

For the bacon: in a large non-stick pan, sautee the bacon until crispy.

For the onion marmalade: gently sautee the onion in the butter and oil over a low heat. When translucent, add vinegar and sugar, turn the heat right down to low, and leave to cook gently for 30-35 mins or until the onions are golden and sticky.

For the dressing: place all the ingredients, except he olive oil, in a blender, or food processor and blend to combine. Pour into a bowl and whisk in the oil.

To serve: arrange the butternut, bacon and onion marmalade alternately in laters. Dress and top with toated almonds. Best served warm but equally good at room temperature.

 

Read more on: roast
 

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