Roast pumpkin and chilli cornbread slice

serves

 

8

Prep Time

15mins

Cook Time

45mins

Difficulty

Easy

Food Editor Charlotte Bins-MacDonald creates the ultimate vegetarian slice. Perfect packed for a beach picnic over the warmer months.

Ingredients

  • 350g peeled butternut pumpkin, cut into 5mm-thick slices
  • 1/2 cup (125ml) olive oil
  • 200g polenta
  • 1 1/3 cups (200g) cornflour
  • 11/2 tbs maple syrup
  • 1 1/2 tsp gluten-free baking powder
  • 1 tsp dried chilli flakes
  • 1 cup (150g) pumpkin seeds (pepitas)
  • 60g unsalted butter, melted
  • 350ml buttermilk
  • 1 egg
  • Watercress sprigs, to serve
  • Micro cress, to serve

Method

  • 1.

    Preheat oven to 200°C. Grease and line 2 large baking trays with baking paper. Also grease and line a 20cm x 30cm slice pan with baking paper, leaving 5cm overhanging the long sides of pan.

  • 2.

    Divide pumpkin between prepared baking trays and drizzle with oil. Roast for 15 minutes or until tender.

  • 3.

    Place the polenta, corn flour, maple syrup, baking powder, chilli, 1/2 cup (75g) pepitas and 1 tsp salt flakes in a bowl. Stir to combine well.

  • 4.

    In a separate bowl, whisk the butter, buttermilk and egg until combined. Pour into the polenta mixture and fold to combine.

  • 5.

    Transfer half the polenta mixture into prepared slice pan, then gently place pumpkin in an even layer across the top.

  • 6.

    Top with the remaining polenta mixture and scatter with the remaining 1/2 cup (75g) pepitas. Bake for 30 minutes or until a skewer inserted in the centre comes out clean.

  • 7.

    Cool slightly, then turn out onto a wire rack.

  • 8.

    Serve slice warm or cold with watercress sprigs and micro cress.

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By delicious.com.au

https://www.delicious.com.au/

(Source: delicious.com.au; December 1, 2021; https://tinyurl.com/hb48r9k2)
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