Name: Pumpkin Bacon Bake recipe
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 4
Ingredients: 700 g butternut pumpkin peeled thinly sliced; 6 short-cut bacon rashers chopped; 1 onion finely chopped; 2 cups baby spinach; 1/2 cup parmesan cheese shredded; 1 cup thickened cream; 1/2 tsp chicken stock powder

by natalieanne Last updated on 07/09/2019

An easy vegetable bake that can be sliced up for a delicious lunch. - natalieanne

Ingredients

700 g butternut pumpkin peeled thinly sliced
6 short-cut bacon rashers chopped
1 onion finely chopped
2 cups baby spinach
1/2 cup parmesan cheese shredded
1 cup thickened cream
1/2 tsp chicken stock powder

Method

Step 1

Spray a 20 cm square ovenproof glass dish lightly with cooking spray.
Step 2

Lay one third of the pumpkin slices in dish, sprinkle over one third of the bacon, onion, leaves, chicken stock powder and cheese.
Step 3

Repeat layers twice to use up remaining ingredients.
Step 4

Pour cream over.
Step 5

Bake at 180C (160C fan forced) for 1-1¼ hours until tender. If bake starts to brown, cover with foil.

Recipe Notes

from Australia’s Best Recipes team

Other pumpkin may be used but this will affect the flavour. Cooking times will vary depending on the pumpkin used. I make two of these at a time, my family like to eat it as a main course in itself and leftovers are good the next day. Sometimes there is too much liquid - this is because of the pumpkin used. Also, some pumpkin types are disappointingly tasteless - try again with a different variety. Butternut usually works well. Chicken stock can be substituted with salt and pepper.