Spicy Spinach Squash Cornbread with Mint Chutney

Adapted from CSA Member Supriya Pandit in Edible East Bay

“A butternut squash in our Full Belly Farm CSA box inspired this recipe. In India, we didn’t have this type of Cucurbita, so I had to figure out what to do with it. The result was this spicy and savory twist on a traditional American cornbread. Serve it as a starter or late-afternoon nibble, or make it the main course, perhaps with an arugula and orange salad. I often vary the greens, herbs, and spices based on what I can harvest from the garden.” Supriya confirmed that kabocha, and other winter squash, would work well in this recipe!

Cornbread
1 winter (at least 2 pounds)
½ cup plus 2 tablespoons oil of choice (I use canola), divided use
2 teaspoons chopped fresh rosemary leaves
1 teaspoon carom seeds (aka ajwain)
1 medium yellow onion, finely chopped
2 teaspoons thyme
4 handfuls of baby spinach (or use chopped greens like kale, chard, collards, arugula)
1 teaspoon garam masala
3–4 garlic cloves, minced
2 teaspoons salt, divided use
2 teaspoons chile flakes (or to taste)
Juice from 1 lemon (I use a Meyer lemon)
1 cup milk of choice (I use oat milk)
1 cup grainy corn flour (I use Bob’s Red Mill yellow corn polenta)
1 cup all-purpose flour
½ teaspoon baking soda
2 teaspoons baking powder
1 cup grated or crumbled feta

Chutney
1 bunch cilantro
1 big handful fresh mint leaves
3–4 garlic cloves, minced
1 inch piece fresh ginger
Pinch of sugar
2 teaspoons salt (to taste)
Juice from 1 lemon (I use a Meyer lemon)
1 Thai chile (use 2 if you like a kick to your chutney)
¼ cup water
½ teaspoon cumin (optional)

Cornbread

Preheat oven to 375°F.

Place the squash on a baking tray and make a few slits in the skin so steam can escape as the squash bakes. Roast for 30 minutes or until squash collapses and feels soft. Let it cool until it’s easy to handle and then cut it open and scoop out the seeds. Scoop the flesh into a bowl and mash. Measure out 2 cups of the mashed squash and set aside.

Heat 2 tablespoons oil in a medium–large sauté pan over medium heat. Add rosemary and carom seeds and gently stir until the spices begin to sizzle. Add chopped onion and thyme and cook until onion is soft. Scrape the bottom of the pan to integrate.

Add the spinach (or your chosen chopped greens) and the garam masala. Cook, stirring until greens have wilted, then stir in minced garlic, 1 teaspoon salt, and chile flakes and let cook for another minute. Stir in the 2 cups of mashed squash and lemon juice and let cool. Then stir in the milk and oil and set aside.

In a large bowl, mix corn flour, all-purpose flour, baking soda, baking powder, and 1 teaspoon salt. Fold the squash mixture gently into the flour mixture until well incorporated. Do not overmix! Pour into a 9- × 13-inch oiled pan. Spread the grated or crumbled feta over the top of the cornbread. Bake at 375°F for 50 minutes. It’s cooked when it springs back in the center when you press with a finger or when a toothpick or cake tester inserted into the center comes out clean.

Chutney

Add all ingredients except water and cumin to a blender. Start the blender and gently drizzle in water from the top. Continue to process until chutney is smooth and starts to look bright green. Pour into a serving bowl and mix in the cumin. Adjust salt, lemon, and sugar to your taste.

To serve

Serve immediately or let the cornbread cool first before you slice it.

Add a dollop of Mint Chutney and pass the dish around so everyone can add more if they like.