Roasted Winter Squash, Cauliflower with Parmesan Po

Name: Roasted Winter Squash, Cauliflower with Parmesan Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 cups cauliflower florets; 4 1/2 cups butternut squash peeled and cubed into 1 1/2-inch chunks; 1 large onions sliced; 1 1/2 tablespoons olive oil or any vegetable oil; 2 cloves garlic or to taste, minced; 1 x black pepper to taste divided; 1/4 teaspoon salt or to taste; 223 cups stock vegetable, or chicken broth, low salt; 1 cup water; 3/4 cup cornmeal; 1 teaspoon rosemary leaves freshly chopped, or 1/2 teaspoon dried; 3/4 cup parmesan, parmigiano-reggiano cheese, grated

Servings: persons

4 1/2 cups cauliflower florets
4 1/2 cups butternut squash peeled and cubed into 1 1/2-inch chunks
1 large onions sliced
1 1/2 tablespoons olive oil or any vegetable oil
2 cloves garlic or to taste, minced
1 x black pepper to taste divided
1/4 teaspoon salt or to taste
223 cups stock vegetable, or chicken broth, low salt
1 cup water
3/4 cup cornmeal
1 teaspoon rosemary leaves freshly chopped, or 1/2 teaspoon dried
3/4 cup parmesan, parmigiano-reggiano cheese, grated

1
Preheat oven to 500F.
2
Add cauliflower, squash and onion in a large bowl, toss with oil, garlic powder, black pepper and salt.
3
Spread evenly on a baking sheet.
4
Roast, stirring once or twice until tender and browned in spots, aout 30 minutes.
5
Meanwhile, add broth and water in a small saucepan.
6
Bring to a boil.
7
Gradually whisk in cornmeal, rosemary and the remaining 1/4 teaspoon pepper until smooth.
8
Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 14 to 15 minutes.
9
Mix in cheese, remove the polenta from the heat.
10
Scoop polenta on the plate, top with roasted vegetables.
11
Serve warm.

24166

kcal

Calories

754

Fat

Carbs

4165

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 1/2 cups cauliflower florets, 4 1/2 cups butternut squash peeled and cubed into 1 1/2-inch chunks, 1 large onions sliced, 1 1/2 tablespoons olive oil or any vegetable oil, and more.

Yes, Roasted Winter Squash, Cauliflower with Parmesan Polenta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Winter Squash, Cauliflower with Parmesan Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions