Ingredients:
For the Butternut Squash:
· 1 butternut squash, cut into ½” pieces
· 2 tablespoons olive oil
· 2 tablespoons fresh rosemary, chopped
· 2 garlic cloves, minced
· Salt & pepper to taste
For the Herb Oil:
· ¼ cup chopped parsley
· ¼ chopped chives
· 2/3 cup extra virgin olive oil
· 2 tablespoons fresh herbs of your choice, chopped
For the Romesco Sauce:
· 1 large jar (15-17 oz, depending on the brand) roasted peppers packed in water, drained
· 1 cup almonds
· 1/2 teaspoon smoked paprika
· 1 tablespoon red wine vinegar
· 1/4 cup olive oil
· Salt to taste
For the polenta:
· 3 cups chicken stock
· ¾ cup instant polenta (yellow corn meal or grits)
· ¼ cup mascarpone
· 1 teaspoon fresh rosemary, minced
· Salt & Pepper to taste
To garnish:
· Fresh grated parmesan
Directions:
1. Preheat oven to 425 degrees.
2. Spread squash cubes on a baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with rosemary and garlic and season with salt and pepper to taste. Toss to coat, make sure it is in a single layer. Bake 25 minutes or until fork tender and lightly browned, turning once. Let cool.
3. For the herb oil, in a blender combine parsley, chives, olive oil, preserved lemons and salt. Blend until smooth and set aside.
4. For the romesco sauce, add all ingredients to food processor or blender and blend until smooth. Sauce should be very thick. Set aside until ready to use.
5. Bring stock to a boil in a medium saucepan over medium heat. Gradually add polenta, stirring constantly.
6. Reduce heat to low, and cook 3 minutes or until thickened, stirring frequently. Remove pan from heat.
7. Stir in mascarpone, rosemary and salt and pepper.
8. To serve, top polenta with squash, Romesco sauce and finish with a drizzle of herb oil. Top with grated parmesan if desired.