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Ingredients: 1 small butternut squash (about 450g), peeled and cut into 2cm cubes; 3 raw beetroot (about 200g), cut into 2cm cubes; 2 small red onions, cut into slim wedges; 3 tbsp olive oil; juice of ½ lemon; 200g fine polenta; ½ tsp salt; 50g butter; 60g grated cheese (we used a 50/50 mix of Parmesan and Taleggio); a big handful of rocket, to serve; 2 tsp freshly picked thyme leaf; 50g grated parmesan

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Ingredients

1 small butternut squash (about 450g), peeled and cut into 2cm cubes
3 raw beetroot (about 200g), cut into 2cm cubes
2 small red onions, cut into slim wedges
3 tbsp olive oil
juice of ½ lemon
200g fine polenta
½ tsp salt
50g butter
60g grated cheese (we used a 50/50 mix of Parmesan and Taleggio)
a big handful of rocket, to serve
2 tsp freshly picked thyme leaf
50g grated parmesan

Foodie | Create . Share . Eat

Ingredients

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