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Lighten Your Menu With a Bowl Full of Creamy Polenta Topped With Roasted Butternut Squash and Sweet Prunes

Creamy polenta topped with browned butternut squash and golden onions is filled with satisfying flavor.
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Lighten Your Menu With a Bowl Full of Creamy Polenta Topped With Roasted Butternut Squash and Sweet Prunes
This is not a fast recipe, but it can be done in stages. JeanMarie Brownson/TCA
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Vegetarian meals prove welcome in the season of excess between holidays. Like meat-centered meals, the No. 1 requirement for satisfaction is flavor. Plus, a variety of complementary textures and visual appeal.

To that end, a shallow bowl full of creamy polenta, topped with browned butternut squash and golden onions, seasoned with sweet prunes and a robust vinaigrette, fits the bill. A few roasted nuts add crunch and extra nutrition.

JeanMarie Brownson
JeanMarie Brownson
Author
JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades. ©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.
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