Creamy and ultra flavorful, the polenta is the perfect accompaniment for bright butternut squash.
|1||butternut squash (large)|
|1||red onion (peeled and sliced)|
|2 1⁄2 c||broth|
|3⁄4 c||corn meal (coarse)|
|2⁄3 c||parmesan (shredded)|
|1 t||fresh herbs (or 1/2 tsp. dried- rosemary works well)|
|2 T||olive oil|
|sea salt (to taste)|
|pepper (to taste)|
1. Preheat oven to 400 degrees.
2. Toss squash and onion with olive oil, cumin, nutmeg, salt, and pepper. Spread on a cookie sheet and roast for 40 minutes turning once.
3. Combine broth and water and bring to a boil. Whisk in corn meal and herbs. Reduce heat to low, cover, and simmer for 10 minutes or until thick.
4. Remove from heat and stir in parmesan. Serve polenta with oven-roasted squash and onion on top.