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

Vegetarian meals prove welcome in the season of excess between holidays. Like meat-centered meals, the number one 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.

Roasted butternut squash with sliced red onions just might be THE cold weather savior. The combination tastes great as is, but it also welcomes sweet dried fruits, such as prunes or raisins, and a tangy dressing. Serve the combo as a side dish to nearly every winter meal. Or, make it the star by adding it to pasta or cooked rice. “Zhuzh” up the humble ingredients by serving them nestled on top of polenta (or grits) as in the following recipe.

A black garlic and fresh lime vinaigrette adds complexity to nearly any dish. Black garlic actually is cured and aged garlic. The process turns the garlic sweet, with a tender but chewy texture. It is sold in some specialty stores and online as whole cloves or paste.

This vinaigrette also tastes great on bitter greens and radicchio, over steamed spinach and on grilled halibut or cod.

This is not a fast recipe, but it can be done in stages so pulling dinner together for family or guests does not feel too cumbersome. Make the vinaigrette a day or two in advance. Roast the vegetables up to three days in advance, then reheat in the microwave in the 10 minutes it takes to make the polenta.

The polenta or corn grits can be made in advance, too. Cool it by spreading it out on a baking pan. To serve, cut a portion and place it on a plate or shallow bowl. Heat in the microwave oven and then top with the warmed vegetables and vinaigrette. Reheat packaged, fully cooked polenta in the same manner.

Serve the polenta and vegetables accompanied by a hearty green salad and breadsticks.

Creamy Polenta With Roasted Butternut Squash and Sweet Prunes

Serves 4

• Black Garlic and Lime Vinaigrette, see recipe
• 1 recipe Roasted Butternut Squash and Sweet Prunes, see recipe
• 1/2 to 3/4 cup roughly chopped walnuts
• 4 cups vegetable broth or low-sodium chicken broth
• 1/2 teaspoon salt
• 1 cup instant polenta or corn grits
• Chopped fresh cilantro or green onion tops

1. Make vinaigrette. Bring to room temperature if made in advance.

2. Make Roasted Butternut Squash and Prunes. Reheat if made in advance.

3. Heat oven to 375 degrees F. Put walnuts on a small baking pan and bake, stirring often, until fragrant, about 5 minutes. Let cool.

4 For polenta, heat broth and 1/2 teaspoon salt in a large, deep saucepan. Gradually whisk in cornmeal until smooth. Change to a wooden spoon and cook, stirring constantly, until mixture thickens, about 5 minutes. Cover pan and let stand off the heat for about 5 minutes.

5. To serve, divide polenta among four serving plates or shallow bowls. Top with some of the Roasted Butternut Squash mixture. Drizzle each serving with a teaspoon or so of the Black Garlic Vinaigrette. Sprinkle with walnuts and cilantro. Serve.

Roasted Butternut Squash and Sweet Prunes

Makes 4 servings

Note: This recipe doubles nicely.

• 4 cups (16 ounces) cut-up butternut squash cubes
• 1 large red onion
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon Italian seasoning (or 1/2 teaspoon dried basil, 1/4 teaspoon oregano, and 1/4 teaspoon dried thyme)
• Salt, freshly ground black pepper to taste
• 1/2 to 2/3 cup (about 2.5 ounces) diced pitted prunes or black raisins
• 2 tablespoons Black Garlic Vinaigrette, see recipe, or bottled balsamic vinaigrette

1. Heat oven to 375 degrees F on convection or 400 degrees F on conventional setting.

2. Put the butternut squash on a large, rimmed baking sheet. Cut red onion in half through the stem end. Cut into 1/2-inch wide wedges and scatter over the butternut squash. Add oil, Italian seasoning, salt and pepper; toss to coat. Roast, stirring often, until squash is fork-tender and golden, about 30 minutes. Stir in prunes and vinaigrette. Mixture can be covered and refrigerated for up to three days. Serve warm.

Black Garlic and Lime Vinaigrette

Makes about 1/2 cup

• 1 generous tablespoon black garlic paste, or 6 cloves black garlic, skins removed and mashed
• Salt
• 1/4 cup olive or vegetable oil
• Finely grated rind of 1 small lime
• 1 1/2 to 2 tablespoons fresh lime juice
• 1 tablespoon tamari, soy sauce or coconut aminos
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon freshly ground black pepper

1. Using a fork, mash garlic with 1/4 teaspoon salt in the bottom of a small bowl until smooth. Whisk in oil, lime rind and juice, tamari, Italian seasoning, and pepper. Add salt to taste. Refrigerate covered up to several days. Use at room temperature.

Recipe notes: Roasted garlic puree can be substituted for the black garlic. Roast regular garlic by cutting two heads crosswise in half. Place the halves on a sheet of foil and drizzle generously with olive oil and a sprinkling of salt.

Wrap up to enclose completely in the foil and place in a small baking pan. Roast at 350 degrees F until the interior of the garlic is soft, about 30 minutes. Cool. Press the softened garlic out of the husks and mash to use.

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