Spiced Vegetable Polenta Bake

• 1/2 cup polenta
• 1 cup fresh flat-leaf parsley leaves
• 1/4 cup grated Parmesan cheese
• 2 1/4 lbs pumpkin or butternut squash, peeled, seeded and diced
• 1 None red onion, cut into thin wedges
• 2 tbsp oil
• 2 tsp paprika
• 4 stalks fresh lemon thyme
• 9 oz cherry tomatoes, quartered
• 2 tbsp pine nuts
• 4 None eggs
• 1/2 cup light cream
• 2/3 cup ricotta cheese
• None None Salad, to serve
• None None FOR THE PESTO
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup finely grated Parmesan cheese
• 1 clove garlic, peeled
• 1/3 cup olive oil

1. Preheat the oven to 400u0b0F. Lightly grease a 13 x 9-inch baking dish.
2. Bring 2 cups water to a boil in a medium saucepan. Gradually add polenta, stirring constantly. Reduce heat to low; simmer for 5-10 mins, until the polenta has thickened.
3. Stir in parsley and Parmesan cheese. Spoon into prepared baking dish, smoothing top. Cool, then refrigerate for 1 hour, or until firm.
4. Combine pumpkin, onion, oil, paprika and thyme in a large roasting pan. Roast for 25-30 mins, until tender. Reduce oven temperature to 350u0b0F. Spoon vegetables over polenta.
5. Whisk eggs and cream in a medium bowl. Season to taste. Pour over vegetables and dot with ricotta. Bake for 30-35 mins, until golden.
6. Meanwhile, for the pesto, process or pound all ingredients together. Serve polenta bake with pesto and salad.

polenta, parsley, parmesan cheese, pumpkin, red onion, oil, paprika, thyme, cherry tomatoes, nuts, eggs, light cream, ricotta cheese, salad, fresh basil, pine nuts, parmesan cheese, clove garlic, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/32075 (may not work)