soft polenta with roasted squash, pumpkin seeds, kale and baby tomatoes
After a lovely Saturday in the city, I invited friends over for dinner and a movie. I’m thrilled about the appearance of squash in my CSA, but had never before cooked or eaten delicata squash. I decided to use it like I would pumpkin (which was the right choice, since it’s quite sweet) and roasted it with garlic, then served it over soft, buttery polenta topped with pumpkin seeds, roasted and tossed with a bit of cinnamon, clove, and cumin. Long strips of pecorino (both inside and on top of the polenta) added a nice sharpness to the sweet richness of the dish. A side of braised kale with baby tomatoes added to the vegetable count for this very local, very comforting, delicious dinner with friends.
