Here's another great recipe that is versatile and satisfying!
Butternut Squash Polenta with Arugula
Polenta is a beautiful food that can be mixed and matched for savory or sweet flavors. It's a great breakfast variaton instead of oats when honey, maple syrup or a dollop of your favorite jam is added. Cook up your corn grits aka polenta according to the package. Make sure you stir often with a long-handled spoon because of the pops and bubbles.
Peel, slice, and roast a medium sized butternut squash in a pan that can hold 1-2 inches of water. I like to drizzle the squash with olive oil, sea salt, pepper, and cumin. Herbs de provence is one of my favorite herbal blends; lavendar buds, thyme, rosemary, parsley, tarragon, marjoram, savory, sage and chervil can add depth to your dish. I bake the squash in a water bath at 375 degrees for 1-2 hours, or until the squash is soft.
Any extra favorite veggies can be added; garlic sautéed mushrooms in olive oil make this vegetarian dish taste meaty.
Rinsed fresh arugula has a peppery taste and wilts nicely over the warm polenta and squash. Toss the leaves with olive oil, sea salt and a squeeze of lime to brighten the dish.
Garnish with homemade guacamole if your avocado is ready to eat. Scallion, cilantro and shredded colby jack cheese pair well with this yummy meal.
The versatility of this dish is perfect for the 'picky eater' too!
Hope these meals spark comfort and creativity
during these winter months.