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Roasted Winter Squash, Cauliflower with Parmesan Polenta

 

.
53

Yield

4

servings

Prep

15

min

Cook

45

min

Ready

65

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

4 ½ cups cauliflower florets
4 ½ cups butternut squash
peeled and cubed into 1 1/2-inch chunks
*
1 large onions
sliced
1 ½ tablespoons olive oil
or any vegetable oil
2 cloves garlic
or to taste, minced
1 x black pepper
to taste divided
*
¼ teaspoon salt
or to taste
2 ⅔ cups stock
vegetable, or chicken broth, low salt
1 cup water
¾ cup cornmeal
1 teaspoon rosemary leaves
freshly chopped, or 1/2 teaspoon dried
¾ cup Parmesan cheese

Directions

Preheat oven to 500°F.

Add cauliflower, squash and onion in a large bowl, toss with oil, garlic powder, black pepper and salt.

Spread evenly on a baking sheet.

Roast, stirring once or twice until tender and browned in spots, aout 30 minutes.

Meanwhile, add broth and water in a small saucepan.

Bring to a boil.

Gradually whisk in cornmeal, rosemary and the remaining ¼ teaspoon pepper until smooth.

Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 14 to 15 minutes.

Mix in cheese, remove the polenta from the heat.

Scoop polenta on the plate, top with roasted vegetables.

Serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 424g (15.0 oz)
Amount per Serving
Calories 28239% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 998mg 42%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 21%
Sugars g
Protein 31g
Vitamin A 3% Vitamin C 94%
Calcium 26% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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