And that, my friends, is what you call a title.
Yesterday when I was dreaming up what I wanted for dinner my mind kept returning again and again to a recipe that I tried 4 years ago from Eating Well magazine. I remember it very clearly: it was right after I mocked my sister for being an old woman and having a boatload of healthy recipe magazines at her college apartment. And then I stole the magazine.
Clearly I am a good big sister.
I have to say though, there are some recipes you just don’t forget about. When we got home from that trip I made this recipe at home and then went out the next day to buy ingredients to make it again. It’s comforting, hearty, and can be served in a smaller portion as a side dish or a larger portion as an entree. You’ll get up from the table feeling like you really just ate a MEAL. You won’t crave dessert. You won’t wish you’d had thirds. You’ll feel good about what you ate because guess what? It tasted whole and completely delicious.
Have I mentioned I love food? And please, don’t mistake me for talking smack on dessert. Lord knows I love a good piece of cake, brownie, cookie, or whatever else you throw my way!
ROASTED CAULIFLOWER AND BUTTERNUT SQUASH WITH GOAT CHEESE POLENTA
Adapted this recipe from Eating Well magazine.
- 1 head of cauliflower, cut into small florets
- 1 medium butternut squash, peeled and seeded and cubed
- 1 whole onion, cut into slices (I actually prefer to use red onion in this recipe, but the ones at the store didn’t look so stellar)
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper, plus another 1/2 tsp
- 1/2 tsp crushed thyme
- 2 1/2 cups water
- 1 cup milk
- 3/4 cup quick-cooking polenta OR cornmeal (original recipe uses cornmeal and it works just fine!)
- 4 oz goat cheese
Turn oven to 450 while you chop the veggies to let it preheat. Spread them on a baking sheet and coat with the olive oil, salt, garlic powder, 1/2 tsp of pepper, and thyme. Make sure to toss and coat evenly. When I make it I add a little bit more salt on top (think a small sprinkle) because when I toss it there’s a lot that comes off on my hands. Roast at 450 for 25 minutes, stirring every 10 minutes to insure even cooking. Meanwhile bring the water and milk to a boil. Slowly pour in the polenta or cornmeal and whisk until smooth. Add the other 1/2 tsp of pepper and a pinch of salt. Whisk until everything is combined and smooth, then immediately remove from the stove and stir in the goat cheese. It doesn’t have to completely melt immediately, just stir it in and place a lid on top. Let sit to the side for about 10 minutes. Right before you’re ready to serve do a final stir to combine the remaining goat cheese that hasn’t melted yet. Serve warm!
Oh y’all. Good thing I have leftovers because there’s no time to hit up the store for more ingredients. And good thing it’s going to be cold and rainy again today. I think I feel a nap coming on…
P.S. I would love more than anything if y’all would enter this giveaway by a company I fully support and love!
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