4 cup cubed peeled butternut squash (1 1/2-inch chunks)
1 medium onion, sliced
2 Tbsp extra virgin olive oil
½ tsp garlic powder
¾ tsp freshly ground pepper, divided
¼ tsp salt
2 ½ cup vegetable broth or reduced-sodium chicken broth
1 cup water
¾ cup cornmeal
1 tsp chopped fresh rosemary or 1/2 teaspoon dried
⅔ cup finely shredded parmesan cheese, preferably parmigiano-reggiano
1. Preheat oven to 500°F.
2. Toss cauliflower, squash and onion in a large bowl with oil, garlic powder, 1/2 teaspoon pepper and salt. Spread on a rimmed baking sheet. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.
3. Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining 1/4 teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.
Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion?removing a "plug" from the center of the head. Break or cut florets into the desired size. To store, refrigerate in a plastic bag for up to 5 days.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 336
- Calories from fat 126
- Total Fat 14gm 22%
- Saturated Fat 5gm 25%
- Monounsaturated Fat 5gm
- Sodium 688mg 29%
- Total Carbohydrates 44gm 15%
- Fiber 9gm 9%
- Protein 14gm
- Cholesterol 20mg 7%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.