You will need: Butternut squash or pumpkin your choice, oil, milk, eggs, vanilla, polenta, baking powder, baking soda, Salt, cheddar cheese, feta cheese, sesame seeds, sunflower seeds, flour

Instructions:

• First roast or steamed butternut squash or pumpkin
• I used one small butternut squash for this recipe. Cut the fresh squash in half, remove the seeds and drizzle some sunflower oil on top
• Brush both sides with oil
• Roast the squash on 350°F until it is tender
• Peel the squash and mash it then set it aside
• In a medium bowl mix the wet ingredients:
• Add 2 cups of milk, 5 eggs, 1 teaspoon vanilla and mix until well combined
• Add 1 1/2 cup of oil to the mix and mix it in
• In a big bowl, mix the dry ingredients:
• Add 2 cups of course polenta, 2 1/2 cups of flour
• Mix the polenta and flour
• Add 1/2 teaspoon of salt
• Add baking powder and baking soda
• Mix the dry ingredients together
• Add wet ingredients to the dry ingredients. Mix them together by hand or with a spatula until they are well combined
• Now add the butternut squash or pumpkin purée
• Mix it in
• Add shredded cheddar cheese and mix it in
• Crumble the feta cheese then add it to the batter, and mix it in
• Grease your baking pans and then transfer the batter to the pans
• Sprinkle sesame and sunflower seeds on top
• Bake on 335°F or 160°C in a preheated oven
• Bake for 45 minutes or until a toothpick or cake tester inserted in center comes out clean
• Enjoy!

Follow me on Instagram for step by step tutorials of my recipes!