Herby Butternut Squash Polenta With Roasted Tomatoes
Delicious vegan herby butternut squash polenta with olive oil roasted tomatoes - A creamy, flavoursome hearty one-bowl meal!
Ingredients
- 50 g Polenta
- 1/2 Stock pot tablet
- 200-250 ml water
- 1 Cup butternut Squash
- 1 tsp Rosemary sage, thyme
- Dairy-free cheese to taste
- Garlic optional
- Dairy-free butter optional
Topping Options:
- Rainbow baby tomatoes large handful
- Garlic infused olive oil
- Avocado
Instructions
- Preheat oven to 180C/ 350F
- Begin by preparing the butternut squash. Peel it, chop into 1" chunks, season and drizzle with oil then bake in the oven for 20-30 minutes, till tender and lightly caramelized.
- Chop your tomatoes in half, drizzle with olive oil and optional herbs then place in a single layer on a paper lined baking tray.
- The tomatoes need 15-20 minutes in the oven, so place in oven after the butternut squash has been in for ten minutes.
- Meanwhile, prepare the herbs by chopping finely ( If you don't have fresh herbs to hand then you can use dried).
- To prepare the polenta start by boiling your water ( in kettle on in a small pan). Add the stock tablet and stir, till dissolved.
- Pour in the polenta powder gradually, stirring continuously and add in the herbs.
- Stir for a minute or two, until the polenta begins to properly thicken.
- Add the butternut squash to the pan and use a hand-held blender to blend, till smooth.
- Add the optional dairy-free cheese and/or butter and stir, till thoroughly combined.
- Spoon the polenta into a bowl and top with some roasted tomatoes and optional avocado slices.