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Roast squash wedges on crisp polenta
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5 tbsp olive oil, plus extra for greasing
600ml fresh vegetable stock
100g Parmigiano Reggiano
900g squash (queen or onion)
2 tbsp extra virgin olive oil
1½ tbsp balsamic vinegar
1. Grease a small (450g) loaf tin. Bring the stock to the boil, then pour in the polenta, stirring constantly. Turn the heat down to medium and continue to stir for 5 minutes until very thick. Season, remove from the heat and stir in 50g grated Parmesan. Pour into the tin; leave to cool, then chill for at least 30 minutes or up to 48 hours.
2. Preheat the oven to 200°C, gas mark 6. Cut the squash into 12-16 small wedges around the central stalk. Place in a single layer in a large roasting tin. Drizzle with 2 tbsp olive oil, season and roast for 35-40 minutes, turning halfway, until caramelised. Turn the oven to its lowest setting and keep warm.
3. Turn the firm polenta onto a chopping board; slice into 12 rectangles. Put 1½ tbsp olive oil in a frying pan and fry ½ the slices for 2 minutes on each side, until golden; keep warm in the oven. Repeat with the remaining polenta and olive oil. Divide the polenta, squash and rocket between 4 plates, scatter with shavings of the remaining 50g Parmesan and drizzle with the extra virgin olive oil and vinegar.
Typical values per serving: