Makes : 6–8 wedges
Preparation time : 10 minutes
Cook in : 25–30 minutes
- 2 tablespoons coconut oil or melted butter, plus extra for greasing
- large chunk of butternut squash (the non-bulbous end), about 250 g (8 oz), peeled and halved widthways
- 125 g (4 oz) plain flour
- 125 g (4 oz) polenta (cornmeal)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 spring onions, thinly chopped
- 1 red chilli, deseeded and finely chopped
- 2 eggs
- 250 ml (8 fl oz) buttermilk
Preparation Method :
1) Grease a 20 cm (8 inch) springform cake tin and line the base with nonstick baking paper.
2) Using a spiralizer fitted with a 3 mm (⅛ inch) spaghetti blade, spiralize the squash. Roughly snip any really long spirals in half with scissors.
3) In a large bowl, mix together the flour, polenta, baking powder, salt, spring onions, chilli and spiralized squash.
4) In a jug, whisk together the eggs, buttermilk and oil or melted butter and then pour over the dry ingredients. Mix well until all the ingredients are combined.
5) Pour the mixture into the prepared tin and bake in a preheated oven, 200°C (400ºF), Gas Mark 6, for 25–30 minutes, until golden brown, firm and beginning to pull away from the sides of the tin. Remove from the oven and leave to cool slightly in the tin.
6) Serve warm, sliced or cut into wedges.
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