We recently shared a photo of this recipe on our Facebook page and immediately received a request for the recipe, so here it is.

Thanks to our very own Petit Barton chef Jessica for sharing her recipe.



1 tbs olive oil

1 tbs nutmeg

500gm roasted butternut pumpkin

2 cups self-rising flour

½ bunch chopped chives

2table spoons chopped rosemary

¼ cup polenta

½ cup grated parmesan cheese

½ cup grated tasty cheese

2 tbs salt

1 ¼ cup milk

½ cup pumpkin seeds


• Dice pumpkin and place on a baking tray.

• Sprinkle with nutmeg, olive oil, salt and pepper, Roast until tender.

• Sift flour into a large bowl.

• Add rosemary, chives, polenta, cheese and season with salt.

• Make a well in the middle and add roasted pumpkin and milk.

• Stir until just combined.

• Place in a prepared tray with baking paper.

• Sprinkle with pumpkinseeds.

• Bake in oven between 160-180 degree for 45-50 minutes until golden.

• Let cool down before serving.