Pumpkin and Bacon Bake

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 kg pumpkin, peeled, chopped
• 12 cup chicken stock
• 3 cups cooked pasta
• 2 eggs, lightly beaten
• 1 cup fresh breadcrumb
• 2 slices rindless bacon, chopped
• 2 tablespoons parmesan cheese, grated
• 30 g butter, melted
• 2 teaspoons thyme leaves (plus extra, to serve)

1. Preheat oven to hot, 200C Lightly grease a 1.5-litre baking dish.
2. Heat oil in a medium frying pan on high.
3. Saute onion and garlic 2-3 minutes,
4. until tender.
5. Add pumpkin.
6. Saute 4-5 minutes, until lightly golden.
7. Pour in stock and bring to boil.
8. Reduce heat to low.
9. Simmer 4-5 minutes, until pumpkin is almost tender.
10. Transfer pumpkin mixture to a large bowl and roughly mash.
11. Add pasta, eggs and half breadcrumbs.
12. Season to taste.
13. Spoon into dish.
14. Sprinkle with combined remaining breadcrumbs, bacon, parmesan, butter and thyme.
15. Bake 20-25 minutes, until golden.
16. Sprinkle with extra thyme to serve.

olive oil, onion, garlic, pumpkin, chicken, pasta, eggs, fresh breadcrumb, rindless bacon, parmesan cheese, butter, thyme

Taken from www.food.com/recipe/pumpkin-and-bacon-bake-472642 (may not work)