Cheesy Bacon Butternut Pumpkin
INGREDIENTS
1 whole butternut pumpkin
2 Tbsp olive oil
2 cloves garlic minced
2 Tbsp chopped thyme
Salt and pepper, to season
250g Henderson’s Middle Bacon, diced
1 cup shredded mozzarella
½ cup parmesan cheese
Chilli flakes for garnish (optional)
METHOD
Preheat the oven to 220 degrees C. Chop the butternut pumpkin into 1cm pieces. In a large ovenproof dish, toss the butternut pumpkin with olive oil, garlic and thyme. Season with salt and pepper. Sprinkle bacon over the top.
Bake in the preheated oven for 20-25 minutes or until the butternut is tender and the bacon is cooked through.
Remove from oven and top with mozzarella and parmesan. Bake for another 10 minutes or until cheese is melted and golden.
Top with chilli flakes if using and serve warm.
About Henderson’s
Henderson’s is a progressive company focused on clean eating.
Owned by brothers Will & Mike Curd, Henderson’s is on a mission to produce food the proper way – that’s 100% natural and delicious. With minimum ingredients, and maximum focus on craft and process, Henderson’s is made using traditional methods to make bacon that looks true to the animal and has an authentic taste. It tastes like food ought to taste – simple and delicious!
Henderson’s was the first ‘clean’ bacon in the supermarket, and the brand has stayed true to their customers ever since…. And they have stayed loyal to Henderson’s! You’ll find Henderson’s in most supermarkets and all good delis across New Zealand.
Henderson’s has been making clean, simple and delicious bacon for over 20 years. Last year, they added salami to the range and there’s more chemical-free products to come with every product being conceived, perfected and cured right, here in New Zealand.
Henderson’s is a fully Kiwi-owned business, proudly creating local jobs.
Hendersons… “From our family to yours!”
To learn more about Henderson's full range of quality products, visit hendersonsfoods.co.nz
Facebook: @HendersonsBacon
Instagram: @hendersonsfoods
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!