Name: Roasted butternut with onion marmalade, crispy bacon and toasted almonds
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 10 servings
Cuisine: Accompaniment
Ingredients: 5 butternut large, peeled, deseeded and cubed; sea salt and freshly ground black pepper; olive oil for roasting; 500 g bacon streaky, chopped; 1 cup almonds flaked, toasted; 4 onion thinly sliced; 1 Tbs oil; 2 Tbs butter; 3 Tbs vinegar balsamic; 2 Tbs sugar; 3 Tbs vinegar balsamic; 3 Tbs lemon juice freshly squeezed; 1 garlic cloves, finely chopped; fresh ginger grated; 1 brown sugar; ¾ cup olive oil extra virgin

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Ingredients (16)

5	butternut — large, peeled, deseeded and cubed
	sea salt and freshly ground black pepper
	olive oil — for roasting
500 g	bacon — streaky, chopped
1 cup	almonds — flaked, toasted

Onion marmalade:

4	onion — thinly sliced
1 Tbs	oil
2 Tbs	butter
3 Tbs	vinegar — balsamic
2 Tbs	sugar

Honey dressing:

3 Tbs	vinegar — balsamic
3 Tbs	lemon juice — freshly squeezed
1	garlic — cloves, finely chopped
	fresh ginger — grated
1	brown sugar
¾ cup	olive oil — extra virgin

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Method:

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.