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1
Adjust the oven racks to their top positions and preheat the oven to 475 degrees.
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2
Toss the squash, tomatoes, garlic and 2 sprigs thyme with 2 tablespoons olive oil and 1/2 teaspoon salt in a large bowl.
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3
Spread the mixture on a baking sheet, turning the tomatoes skin-side up.
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4
Toss the mushrooms with the remaining 4 tablespoons olive oil and 1/2 teaspoon salt in the same bowl; spread on another baking sheet.
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5
Place the tomato mixture on the top rack and the mushrooms underneath and roast until the squash is tender, the tomatoes char and the mushroom edges are crisp, 40 minutes.
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6
Meanwhile, combine the grits, broth, milk, remaining 2 sprigs thyme, 1 tablespoon butter, 1/2 teaspoon salt and the cayenne pepper in a large microwave-safe bowl.
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7
Microwave on high, uncovered, for 16 minutes, stirring halfway through.
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8
(The grits should be fairly thick; if they're not, microwave up to 2 more minutes.)
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9
Remove and discard the thyme.
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10
Heat the remaining 4 tablespoons butter in a small skillet over low heat.
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11
Add the hazelnuts and cook, stirring frequently, until fragrant and slightly brown, about 4 minutes.
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12
Whisk in the brown sugar and vinegar and remove from the heat.
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13
Divide the grits among 4 plates.
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14
Top each with a portion of the roasted vegetables and crumbled blue cheese.
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15
Drizzle with warm hazelnut butter sauce before serving.
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16
Photograph by Tina Rupp
