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Ingredientes
- 1 3/4 lb /800g wedge of pumpkim or squash
- 2 tbsp oil plus more for the pan
- 3/4 cup fine grind stone-ground cornmeal plus more for sprinkling
- 3/4 cup all purpose flour, sifted
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup walnut or pecan halves toasted and roughly chopped
- 3 large eggs
- 1 cup chopped flat leaf parsley
Direcciones
- Peal and seed pumpkin and chop into 1/2 inch chunks. Steam the pumpkin until soft about 8-12 minutes. Put through a ricer or food mill or just smoosh with a fork.
- Transfer to a sieve and set over a bowl to cool and drain for 1 hour. stirring gently from time to time to encourage the juices to drain. Pumpkins tend to release a fair amount of liquid,. This should yield about 2 cups of drained flesh (eaqually you could also use oven roasted yam that yield 2 cups )
- Preheat oven o 350. Grease ends of pan and line with parchment paper a 9x5 inch loaf pan
- In a medium bowl combine the cornmeal, flour, baking powder, salt pepper and nuts.
- In a large bowl beat together the cooked veg, eggs, 2tbsp oil and the parsley. fold in the flour mixture avoid overmixing.
- Pour into the prepared pan and level out the surface. Bake until the top is crusty and golden and a knife inserted in the middle comes out clean 40-45 minutes
- transfer to a rack and cool for 20 minutes before turning out and serve at room temp
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 489g | |
| Calories 1359 | |
| Calories from Fat 449 | 33% |
| Total Fat 52.55g | 66% |
| Saturated Fat 8.27g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 625mg | 208% |
| Sodium 6256mg | 261% |
| Potassium 1035mg | 30% |
| Total Carbs 178.24g | 48% |
| Dietary Fiber 12.9g | 43% |
| Sugars 5.23g | 3% |
| Protein 46.7g | 75% |
