Baked Pumpkin Slices with Red Grapes on Creamy Polenta

Ingredients

• 600 g Hokkaido pumpkin (1 small)
• 150 g red grapes
• 2 sprigs Rosemary
• 2 tbsp Pumpkin seeds (30 g)
• Salt
• Pepper
• 1 tsp turmeric powder
• 3 tbsp olive oil
• 50 g sun-dried tomatoes in oil (packed; drained)
• 400 ml Vegetable broth
• 500 ml oat milk
• 200 g polenta (cornmeal)
• 0.5 bunch Basil

Instructions

1. 1.

   Clean, wash, core the pumpkin and slice into ½ cm thick rounds. Wash grapes, remove stems, halve and seed them. Rinse rosemary, shake dry, pluck needles and chop. Place pumpkin, grapes and half of the rosemary with the pumpkin seeds in a baking dish, season with salt, pepper and ½ tsp turmeric, then drizzle with 2 tbsp olive oil. Bake in preheated oven at 200 °C (180 °C fan; gas level 3) for 20–25 minutes, stirring occasionally.

2. 2.

   Meanwhile, cut sun‑dried tomatoes into small pieces. Heat remaining oil in a pot over low heat. Add tomatoes and sauté for 3 minutes. Pour in oat milk and bring to a boil. Whisk the polenta into the liquid with a whisk. Simmer on low heat for 5–8 minutes, stirring occasionally. Remove from heat and let the polenta thicken for 10 minutes. Wash basil, shake dry, set aside a few leaves and chop the rest. Stir chopped basil and remaining rosemary into the polenta, seasoning with salt and pepper.

3. 3.

   Remove pumpkin slices from oven, plate them with grapes on top of the creamy polenta, and sprinkle with the reserved basil leaves before serving.