A Feast for the Senses

Pumpkins are not just about spooking your neighbours! Packed with antioxidants and rich, nutty flavours they are perfect for creating comforting seasonal dishes. At Symondsbury Estate we have an abundance of pumpkins right now and they have inspired Symondsbury co-owner, Julia Colfox, to cook up a storm with her Roasted Pumpkin with Confit Tomatoes and Polenta recipe. It’s so delicious we just had to share it with you. With the nights drawing in and wet and windy weather forecast for the coming days, why not give it a go? It’s healthy, easy to make and is guaranteed to warm the cockles.

Roasted Pumpkin with Confit Tomatoes & Polenta – Serves 4

For the Pumpkin:
1 Medium sized Crown Prince or a squash of your choosing
2 Tablespoons Olive Oil
Handful of Fresh Sage (or Rosemary)
Pinch of Salt & Pepper
1 Tablespoon Pomegranate Molasses
1 Tablespoon Apple Syrup (optional)

For the Confit Tomatoes:
Approximately 20 fresh Cherry Tomatoes or 10 Medium
sized Tomatoes Quartered
100 ml Olive Oil
50 ml Red Wine Vinegar
1 Teaspoon Cumin Seeds
3 Cloves of fresh Garlic peeled & crushed
Pinch of Salt & Pepper

For the Polenta:
375g Polenta valsugana
Knob of Butter
2 Handfuls of grated Parmesan Cheese

Step 1

Preheat the oven to 180°C/Gas 4. Cut the Crown Prince into slices as thick or thin as you like, remove the pips and place them on a lined baking tray. Drizzle over the molasses and apple syrup. Sprinkle over some sage, salt and pepper. Place into the oven for 45 minutes or until the pumpkin is well cooked and slightly browned around the edges.

Step 2

While the pumpkin is in the oven, put the tomatoes onto a baking tray and add all the ingredients. Cook for around 20 minutes until the tomatoes are completely cooked through.

Step 3

Follow the instructions on the polenta packet. Towards the end of the cooking time, add a generous knob of butter and 2 handfuls of grated parmesan cheese and mix in well. Leave the pan to stand for 5 minutes and whisk again before serving.

Step 4

Once the pumpkin and tomatoes are cooked, depending on how hungry you are, put at least 2 tablespoons of polenta onto the plate or bowl, a large tablespoon of the tomatoes with all the juices and a few slices of pumpkin on top. Tuck in and enjoy!