Roasted Winter Squash, Cauliflower with Parmesan Polenta

• 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.

cauliflower florets, butternut squash, onions, olive oil, garlic, black pepper, salt, stock vegetable, water, cornmeal, rosemary, parmesan

Taken from recipeland.com/recipe/v/roasted-winter-squash-cauliflow-51567 (may not work)