Roast Pumpkin With Bacon And Feta

Serve with roast chicken or lamb.
1 small pumpkin
1½ tablespoons olive oil
3 cloves garlic, bruised
1 teaspoon dried chili flakes
1 teaspoon ground coriander
1/3 cup raisins
1/4 cup (60ml) red wine vinegar
2 small red onions, cut into thin wedges
4 slices bacon, sliced thinly
¼ cup feta cheese
2 tablespoons extra virgin olive oil
¼ cup flat-leaf parsley leaves

Preheat the oven to 350 Fahrenheit. Remove seeds from pumpkin then chop unpeeled pumpkin coarsely or cut into wedges. Combine pumpkin in a large shallow baking paper-lined baking dish with oil, garlic, chili, coriander and freshly ground black pepper. Roast for 30 minutes, turning pumpkin once during cooking. Meanwhile, combine raisins and vinegar in a bowl. Stand 30 minutes. Add onion and bacon to pumpkin, roast for a further 10 minutes. Crumble feta over the pumpkin, roast for another 10 minutes. Remove baking dish from the oven; cool 10 minutes. Combine oil with raisin mixture; drizzle over pumpkin mixture with the parsley and pepper.