Roast Pumpkin Mash With Bacon & Coconut Cream
Serves 4
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  1. 1kg Pumpkin, peeled and cubed
  2. 1 x 165ml tin coconut cream
  3. Himalayan salt and pepper
  4. 100g streaky bacon
  5. 1 tbsp. Xylitol
  6. 1 tsp. ground cinnamon
  7. 5g spring onion, finely sliced, to serve.
  1. 1. Preheat the oven to 180°C. Place the pumpkin in a roasting dish, add the coconut cream and season well. Roast for 30 minutes or until the pumpkin is soft, then blitz until smooth using an immersion blender.
  2. 2. Heat a pan, toss in the bacon and cook until crispy. Add the xylitol, sauté for another minute and sprinkle with cinnamon.
  3. 3. To serve: Serve mash hot, topped with bacon and sprinkled with spring onion.