Roasted Vegetable Gratin
Recipe from Family Circle

A flavorful collection of roasted vegetables, including butternut squash, parsnips, red pepper, and red onion, are baked over slices of polenta for a tasty side-dish casserole that's fit for the holidays.



by 1  person


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Servings: 4
Prep Time: 20 mins
Related Categories: Thanksgiving, Vegetables, Vegetarian
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Ingredients
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    1   
    small butternut squash (about 2-1/2 pounds), peeled, seeded and cut into 1-inch pieces
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    2   
    medium parsnips (about 1 pound), peeled and cut into 1-inch pieces
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    large sweet red pepper, cored, seeded and sliced into 1/4-inch strips
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    medium red onion, peeled and cut into 1-inch wedges
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    2   tablespoons 
    olive oil
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    black pepper
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    1   tube 
    (18 ounces) heat-and-serve polenta
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    1/4  cup 
    half-and-half
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    1/2  cup 
    shredded Asiago cheese
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    8   sprigs 
    fresh thyme

Directions
1.
Heat oven to 375 degrees F.
2.
Toss squash, parsnips, red pepper and onion with olive oil, salt and pepper. Place vegetables in a large roasting pan and roast at 375 degrees F for 45 minutes, stirring twice.
3.
Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Slice polenta into 12 slices, each about 1/2-inch thick. Fit slices into the bottom of the baking dish.
4.
Spoon vegetables over polenta slices. Drizzle with half-and-half and sprinkle with cheese. Scatter thyme over top.
5.
Bake at 375 degrees F for 20 minutes or until bubbly. Allow to cool slightly before serving.
Nutrition information
Per Serving: cal. (kcal) 405, Fat, total (g) 14, chol. (mg) 18, carb. (g) 65, fiber (g) 12, pro. (g) 10, sodium (mg) 849, Percent Daily Values are based on a 2,000 calorie diet
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