Roasted Honeynut and Caramelized Onion Polenta
Ingredients
- For the squash:
- 1 lb. / 500g honeynut squash
- 1 1/2 Tbsp. olive oil
- ½ Tbsp. balsamic vinegar
- 1 fat clove garlic finely minced
- 1/4 tsp. fine sea salt
- For the onions:
- 1 lb. / 500g yellow onions
- 3 Tbsp. butter or ghee plant-based or dairy, your preference
- a generous pinch of salt
- For the polenta:
- 4 cups / 1L water or vegetable broth 1 tsp. sea salt
- 1/2 tsp. freshly cracked black pepper
- 1 cup / 185g quick-cook polenta
- 3 Tbsp. olive oil
- 3 Tbsp. chopped flat-leaf parsley plus more for garnish
- 1 Tbsp. fresh oregano plus more for garnish
- 180 g feta roughly crumbled (plant-based or dairy, your preference)
Directions
- Preheat the oven to 400°F / 200°C.
- Wash the squash well, then slice into rings about the width of a finger, removing any seeds. Place on a parchment-lined baking sheet, and place in the oven. Set a timer for 10 minutes, at which point you’ll flip the squash. Make the marinade by combining the olive oil, balsamic vinegar, garlic and salt. Set aside.
- While the squash is roasting, caramelize the onions. Peel them, slice in half, then into half-moons. Melt the fat of your choice in a large skillet over medium high heat. Add the onion and salt, stir well to coat, then lower the heat to medium-low. Cook for 20-30 minutes, stirring occasionally. Remove from heat and set aside when golden brown.
- When the squash is tender, remove from the oven and pour the marinade over top, stirring well to coat. Set aside until ready to serve.
- About 10 minutes before serving, make the polenta. Bring water or vegetable broth to a simmer, add the salt and pepper. Slowly pour the polenta in a steady stream into the liquid, whisking constantly to combine. Stir frequently for 5-7 minutes, until smooth and creamy. Remove from heat and add the olive oil, parsley and oregano. Taste and adjust seasoning if desired.
- To serve, pour the polenta onto a cutting board, or platter. Top with the marinated squash, caramelized onions, fresh herbs, and feta, if using. Drizzle a touch more olive oil over the top. Say thank you, and enjoy.
Notes
Serves 4-6
