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    Roast Pumpkin with Pancetta and Chestnuts

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    Roast Pumpkin with Pancetta and Chestnuts

    Serves: 4 as a side dish or 2 as a light lunch.


    • Parmesan cheese
    • 5 sprigs of fresh thyme
    • 100g vacuum-packed prepared chestnuts
    • 70g cubed pancetta
    • 200ml chicken stock
    • 1½kg pumpkin


    1. Preheat the oven to 190°C, gas mark 5. Scoop the seeds from a 1½kg pumpkin and cut it into 3cm-thick wedges. Arrange in a large baking dish. Pour over 200ml chicken stock and scatter 70g cubed pancetta, 100g vacuum-packed prepared chestnuts and 5 sprigs of fresh thyme. Roast for 45 minutes or until the pumpkin is soft and the stock is almost completely absorbed. Remove the thyme sprigs and grate over as much Parmesan cheese as you like. Season and serve immediately.

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