Roasted Winter Vegetables with Cheesy Polenta

• 4 cups cauliflower florets (see Tip)
• 4 cups cubed peeled butternut squash (1 1/2-inch chunks)
• 1 medium onion, sliced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon garlic powder
• 3/4 teaspoon freshly ground pepper, divided
• 1/4 teaspoon salt
• 2-1/2 cups vegetable broth or reduced-sodium chicken broth
• 1 cup water
• 3/4 cup cornmeal
• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
• 2/3 cup finely shredded Parmesan cheese, preferably Parmigiano-Reggiano

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. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.

Tips & Notes

• Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size. To store, refrigerate in a plastic bag for up to 5 days.

Nutrition

Per serving: 336 calories; 14 g fat ( 5 g sat , 5 g mono ); 20 mg cholesterol; 44 g carbohydrates; 14 g protein; 9 g fiber; 688 mg sodium; 812 mg potassium. Nutrition Bonus: Vitamin A (520% daily value), Vitamin C (160% dv), Potassium (33% dv), Calcium (30% dv), Folate (29% dv) Carbohydrate Servings: 2 Exchanges: 2 starch, 1 vegetable, 1 high-fat meat, 1 fat