Roasted butternut with onion marmalade, crispy bacon and toasted almonds

10 servings Prep: 40 mins, Cooking: 30 mins

By Food24 November 03 2009
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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.



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