Pumkin and Rosemary Loaf

Ingredients (serves 8)

• 500g butternut pumpkin, peeled, chopped
• 2 cups self-raising flour
• 2 tablespoons chopped fresh rosemary
• 1/4 cup polenta
• 2 tablespoons grated parmesan cheese
• 2 teaspoons salt
• 1 cup milk
• 2 tablespoons pumpkin seeds (pepitas)
• pesto, to serve

Method

1. Cook pumpkin in a saucepan of boiling water for 10 to 12 minutes or until tender. Drain. Return to pan. Mash until smooth (see note). Cool. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 9cm x 19cm loaf pan.
2. Sift flour into a large bowl. Stir in rosemary, polenta, parmesan and salt. Make a well in centre. Add pumpkin and milk. Stir until just combined. Spoon into prepared pan. Top with pepitas.
3. Bake for 45 to 50 minutes or until golden brown and hollow when tapped on top. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve with pesto.

Notes

• 
  You'll need 1 1/3 cups mashed pumpkin.