534. WARM PUMPKIN, FETA and BACON SALAD

makes 4 servings


1 small pumpkin or butternut squash, peeled and cut into 1 " pieces
2 tablespoons extra virgin olive oil
1 red onion, thinly sliced
1 garlic clove, finely chopped
1 bunch spinach, trimmed
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne (to taste)
1 orange, juice of
4 ounces feta cheese
2 ounces almonds, toasted
3 slices bacon (thick sliced is good)

Cook pumpkin in a saucepan of lightly salted boiling water for 3-5 minutes or until just tender. Drain.

Heat olive oil in a large frying pan over medium heat and add onion and garlic and cook for about 5 mins or until onion is soft. Add spinach, nutmeg and cayenne, stirring gently for 1 min or until aromatic. Stir in pumpkin and orange juice and cook, stirring occasionally, for 2-3 minutes Stir in feta and almonds.

Cook bacon in a non-stick pan over medium heat for about 3-5 mins or until crisp. Remove and drain on paper towel.

Serve pumpkin salad warm with bacon pieces sprinkled over.

This is a 2 person main meal or 4 person side.


courtesy of: Tish, Las Vegas, Nevada