Roasted Winter Squash, Cauliflower with Parmesan Polenta
. 53
53
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.
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?
