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🍽️ Roasted Pumpkin with Red Grapes on Creamy Polenta

317 kcal · 30 min · 4 servings

Ingredients

• 600 g Hokkaido pumpkin (1 small)
• 150 g red table 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 (jarred; drained)
• 400 ml vegetable broth
• 500 ml oat drink (oat milk)
• 200 g polenta (cornmeal)
• 0.5 bunch basil

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Remove the skin and the inner core with the seeds.
3. 3. Cut the flesh into slices about half a centimeter thick.
4. 4. Wash the red grapes.
5. 5. Remove the grapes from the stems.
6. 6. Halve each grape.
7. 7. Remove the seeds from the halved grapes.
8. 8. Wash the sprig of rosemary.
9. 9. Shake it dry.
10. 10. Pluck the needles from the sprig.
11. 11. Finely chop the rosemary needles.
12. 12. Place the pumpkin slices in a baking dish.
13. 13. Add the prepared grapes.
14. 14. Add half of the chopped rosemary needles.
15. 15. Add the pumpkin seeds.
16. 16. Season the mixture with salt.
17. 17. Season the mixture with pepper.
18. 18. Add half a teaspoon of turmeric powder.
19. 19. Drizzle everything with two tablespoons of olive oil.
20. 20. Preheat the oven to 200 degrees.
21. 21. If using fan force, set to 180 degrees.
22. 22. If using gas, set to level 3.
23. 23. Place the baking dish in the oven.
24. 24. Bake the ingredients for 20 to 25 minutes.
25. 25. Stir the mixture occasionally during baking.
26. 26. Cut the sun-dried tomatoes into small pieces.
27. 27. Take a pot and add the remaining oil.
28. 28. Heat the oil in the pot.
29. 29. Add the sun-dried tomatoes to the hot oil.
30. 30. Sauté the tomatoes over low heat for three minutes.
31. 31. Pour the broth into the pot.
32. 32. Pour in the oat drink.
33. 33. Bring the liquid to a boil.
34. 34. Get a whisk ready.
35. 35. Stream the polenta into the liquid while stirring.
36. 36. Simmer the polenta for 5 to 8 minutes over low heat.
37. 37. Stir the polenta occasionally while simmering.
38. 38. Remove the pot from the heat.
39. 39. Let the polenta swell for 10 minutes.
40. 40. Wash the basil.
41. 41. Shake the basil dry.
42. 42. Set aside a few fresh basil leaves.
43. 43. Chop the rest of the basil.
44. 44. Add the chopped basil to the polenta.
45. 45. Add the remaining rosemary to the polenta.
46. 46. Mix everything well with the polenta.
47. 47. Season the polenta with salt.
48. 48. Season the polenta with pepper.
49. 49. Remove the baking dish from the oven.
50. 50. Place the creamy polenta on the plates.
51. 51. Place the roasted pumpkin slices and grapes on top.
52. 52. Garnish the dish with the reserved basil leaves.
53. 53. Serve the dish warm.

Nutrition per serving

• kcal: 317
• Protein: 11 g · Fett/Fat: 19 g · Carbs: 26 g