Roasted Pumpkin with Bacon, Red Onion and Sage

This recipe works either as a substantial side dish, or a
complete meal, depending on whether you’re serving 2 or 6


  • 3lb Pumpkin
  • 1 Red Onion
  • 2 tbsp olive oil
  • salt and black pepper
  • 7oz Bacon (bits)
  • 6 sage leaves


  1. Preheat the oven to 200°C. Cut the pumpkin in half and
    scoop out the seeds. Without peeling it, cut the flesh into large
    wedges, approx. 5cm (2in) thick. Cut the red onion in half, and
    then cut each half into 5 wedges.
  2. Place the pumpkin and onion wedges in a large roasting tin and
    season with salt and freshly black pepper. Stir in the olive oil
    and roast for 25 minutes, turning the vegetables halfway through
  3. Tear the sage leaves and gently stir them into the roasted
    vegetables with the bacon. Return to the oven and cook for a
    further 15 minutes, or until the vegetables are cooked through and
    the bacon has become golden and crisp.