Roast pumpkin and chilli cornbread slice

Step 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.

Step 2

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

Step 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.

Step 4

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

Step 5

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

Step 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.

Step 7

Cool slightly, then turn out onto a wire rack.

Step 8

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