Roasted Buttercup Pumpkins with Sweetcorn and Polenta

Roasted Buttercup Pumpkins with Sweetcorn and Polenta

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

Photography by Manja Wachsmuth
From issue #37
Sept. 1, 2015
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