After kind of a crazy week, Im all about the comfort food. But I try, at least, to give my food a healthy edge. So the other day when I happened to be making creamy polenta and roasting an acorn squash, I realized that these flavors belonged together. So, I mixed the roasted squash into the polenta and loved the results! The squash lent buttery notes, and a light sweetness, not to mention a big boost of nutrition. It also made for hearty, satisfying fall dinner.
Head over to Brooklyn Supper for our easy recipe.
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