Rosemary Squash Polenta

by Ken
(Salt Lake City, UT)

Ingredients

1 acorn squash
Sea salt
Fresh Cracked black pepper
Fresh rosemary
Extra Virgin Olive Oil
1 pkg polenta (sun dried tomato polenta is really nice)

Method

Cut squash is half. Place cut side down on a plate. Add a splash of water to the plate and microwave until slightly tender. Remove from microwave and let cool until cool enough to handle.

Cut off the skin and cube the squash into small 1/4 to 1/2 inch cubes. Toss with olive oil, salt, black pepper, and rosemary.

Bake at 375 until squash is finished cooking.

Slice polenta, fry slices in olive oil or butter until golden, drain on paper towels. Top with roasted squash.

Serve immediately

Optional: Toss the roasted squash with a little softened cream cheese to make it a little sticky so it stays on better.