Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Grease and line 2 large baking trays with baking paper. Also grease and line a 20cm x 30cm slice pan with baking paper, leaving 5cm overhanging the long sides of pan.
• 2.
  Divide pumpkin between prepared baking trays and drizzle with oil. Roast for 15 minutes, or until tender.
• 3.
  Place the polenta, corn flour, maple syrup, baking powder, chilli, 1/2 cup (75g) pepitas and 1 tsp salt flakes in a bowl. Stir to combine well.
• 4.
  In a separate bowl, whisk the butter, buttermilk and egg until combined. Pour into the polenta mixture and fold to combine.

• 5.
  Transfer half the polenta mixture into prepared slice pan, then gently place pumpkin in an even layer across the top.
• 6.
  Top with the remaining polenta mixture and scatter with the remaining 1/2 cup (75g) pepitas. Bake for 30 minutes, or until a skewer inserted in the centre comes out clean.
• 7.
  Cool slightly, then turn out onto a wire rack.
• 8.
  Serve slice warm or cold with watercress sprigs and micro cress.