Looking for a recipe to impress for your next dinner? This recipe delivers visual impact, is tasty, healthy and filling.
The original recipe uses a buttercup pumpkin but I used individual red peppers for our book club dinner as we have a pumpkin hater in our midst. I'm determined to make it again with the pumpkin because I can imagine how impressive it would be to bring a whole pumpkin to the table, only revealing the delicious filling when sliced.
Dish comments that the pumpkins can be roasted up to two days ahead then stuffed and baked on the day of serving. I love a recipe which can be made in advance and popped in the oven to finish when I arrive home from work. It's not often I have the luxury of time.
I'm going to faithfully share the original recipe, but note that I used red peppers instead of pumpkin and yoghurt instead of cream (typical me). If you want to try the pepper variation, don't roast them in advance, just fill the raw peppers and bake. The ingredients will look quite sloshy until the very end - I was worried that it would never set as my peppers were getting quite soft. I removed the 'lids' towards the end so the filling browned slightly.
Roasted Buttercup Pumpkins with Sweetcorn and Polenta
2 x 700g buttercup pumpkins
olive oil
butter
Filling
2T olive oil
knob of butter
1 1/2C sweetcorn kernels (canned is fine)
2 cloves garlic, crushed
2t finely chopped rosemary
1t ground cumin
2 eggs
1/2C cream
1/4C milk
2T instant polenta
1/2C freshly grated Parmesan cheese
1/4C chopped flat-leaf parsley
sea salt and freshly ground pepper
Preheat the oven to 180C.
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.
Serves 4-8
The original recipe uses a buttercup pumpkin but I used individual red peppers for our book club dinner as we have a pumpkin hater in our midst. I'm determined to make it again with the pumpkin because I can imagine how impressive it would be to bring a whole pumpkin to the table, only revealing the delicious filling when sliced.
Dish comments that the pumpkins can be roasted up to two days ahead then stuffed and baked on the day of serving. I love a recipe which can be made in advance and popped in the oven to finish when I arrive home from work. It's not often I have the luxury of time.
I'm going to faithfully share the original recipe, but note that I used red peppers instead of pumpkin and yoghurt instead of cream (typical me). If you want to try the pepper variation, don't roast them in advance, just fill the raw peppers and bake. The ingredients will look quite sloshy until the very end - I was worried that it would never set as my peppers were getting quite soft. I removed the 'lids' towards the end so the filling browned slightly.
 |
| My red pepper version |
Roasted Buttercup Pumpkins with Sweetcorn and Polenta
2 x 700g buttercup pumpkins
olive oil
butter
Filling
2T olive oil
knob of butter
1 1/2C sweetcorn kernels (canned is fine)
2 cloves garlic, crushed
2t finely chopped rosemary
1t ground cumin
2 eggs
1/2C cream
1/4C milk
2T instant polenta
1/2C freshly grated Parmesan cheese
1/4C chopped flat-leaf parsley
sea salt and freshly ground pepper
Preheat the oven to 180C.
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.
Serves 4-8
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