These small ‘stuffed’ pumpkins can be roasted 2 days ahead then filled and baked on the day of serving. Serve cut in wedges as a light meal with a salad, or as a vegetable accompaniment to a full meal.
Serves: 4–6
INGREDIENTS
2 x 700 gram buttercup pumpkins
olive oil
butter
Filling
2 tablespoons olive oil
knob of butter
1½ cups frozen sweetcorn kernels, thawed
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
1 teaspoon ground cumin
2 eggs
½ cup cream
¼ cup milk
2 tablespoons quick cooking (instant) polenta
½ cup freshly grated Parmesan cheese
¼ cup chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Cut the top third off the pumpkins and discard. Using a teaspoon, scoop out all the seeds, taking care not to pierce the skin.
Brush the cavity and skin with olive oil and place on a lined baking tray. Put a small knob of butter in the cavity and season. Roast for 20-25 minutes until just tender but not collapsing, as they will be cooked further once filled.
Filling: Heat the oil and butter in a sauté pan and sauté the sweetcorn, garlic, rosemary and cumin with a good pinch of salt for 5 minutes. Cool.
Whisk the eggs, cream, milk, polenta, Parmesan cheese and parsley in a bowl and season well. Add the sweetcorn mixture and combine. Divide the filling evenly between the two pumpkins and bake for 30-40 minutes until the filling is set and golden. Cover the pumpkins lightly with aluminium foil if they get too brown before the filling has set.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!