Soft Polenta With Roasted Delicata Squash Rings and Green Olive Tapenade | Oregonian Recipes

Ingredients

• 4 cups vegetable broth
• 1 cup polenta
• 3 tablespoons lemon juice
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black or white pepper
• 2 tablespoons extra-virgin olive oil
• 2 delicata squash, peeled
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 orange, sliced in half
• 6 sprigs fresh thyme
• Parmesan cheese (optional), for serving
• Green Olive Tapenade (recipe follows)