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Roasted Winter Vegetables with Polenta


Based on a recipe from EatingWell

So easy and delicious, this is one of my husband's winter favorites. We begin making it as soon as the vegetable garden is put to bed for the winter and don't stop until all the butternut squash is gone. The squash vine borers were bad this year so we are replacing the squash with sweet potatoes.


950 ml 4 cups cauliflower florets
950 ml4 cups cubed peeled butternut squash, (1 1/2-inch chunks)
1 medium red onion, halved and sliced
30 ml2 tablespoons extra-virgin olive oil
2 ml1/2 teaspoon garlic powder
4 ml3/4 teaspoon freshly ground pepper, divided
1 ml1/4 teaspoon salt
590 ml2 1/2 cups vegetable broth
240 ml1 cup water
180 ml3/4 cup cornmeal
5 ml1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried


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.
4. Serve the vegetables over the polenta.


The original recipe calls for adding 2/3 cup of Parmigiano-Reggiano to the polenta but we enjoy it just as much without the cheese.