Roasted Butternut Squash and Sauteed Kale with Creamy Polenta

Ingredients:

• 1 large butternut squash, cubed into 1 1/2 inch chunks

• 3 tablespoons olive oil

• 1 teaspoon salt

• 3 cloves garlic, minced

• 2-3 kale tops

• 2 1/2 cups vegetable or chicken broth

• 1 cup water

• 3/4 cup dry polenta

• 2/3 cup Parmesan cheese 

Preheat oven to 400 degrees. Spread cubed butternut squash onto a baking sheet, toss with 1 1/2 tablespoons olive oil and 1 teaspoon salt. Roast in the oven stirring once, until tender, approximately 30 minutes.

Meanwhile, bring small pot of salted water to a boil. Add kale and cook for 3-4 minutes until tender. Remove from water and immediately cool with cold water. Squeeze and pat the greens dry. Then coarsely chop the kale into 1 inch pieces (leaves and stems). Add remaining 1 1/2 tablespoons olive oil to a skillet along with garlic. Cook for about 1 minute. Add kale and continue cooking, stirring the ingredients to combine them well, for an additional 2 minutes. 

For the polenta: Pour chicken or vegetable broth and water into a saucepan. Bring to a boil. Then, slowly whisk in the dry polenta with salt to taste (about 1 teaspoon). Whisk until smooth, then reduce heat to low and cook for approximately 15 minutes stirring occasionally until thick and creamy. Remove polenta from heat and stir in Parmesan cheese. 

Serve with roasted butternut squash and sauteed kale over the creamy polenta.