Roasted Honeynut and Caramelized Onion Polenta Recipe

This delicious appetizer or after-dinner treat features whole-grain polenta serving as a creamy bed for sweet, juicy honeynut squash bathed in olive oil and balsamic vinegar– topped with caramelized onions and fresh herbs.

What takes this dish to the next level is the use of regeneratively grown ingredients from Solspring^® – the authentic food brand that offers a variety of unique Demeter Certified Biodynamic^® and organic foods. Learn more about biodynamics, the original regenerative agriculture that helps restore our soil to produce more nutrient-dense ingredients and strengthen our environment.

Biodynamic

USDA Organic

Ingredients

1 lb. / 500g honeynut squash, washed
1 lb. yellow onions
1 cup / 185g organic instant polenta
1 ½ Tbsp. cooking oil of your choice
½ Tbsp. Solspring® Biodynamic® Organic Balsamic Vinegar
3 Tbsp. butter or ghee, plant-based or organic/biodynamic dairy
1 large clove garlic, finely minced
¾ cup / 180g feta, plant-based or organic/biodynamic dairy
3 Tbsp. chopped flat-leaf parsley
1 Tbsp. fresh oregano
Solspring® Whole Black Peppercorns
Solspring® Real Salt® Ancient Fine Sea Salt

Directions

Preheat oven to 400°F / 200°C.
Slice squash into rings about the width of a finger, removing any seeds. Lay on a parchment-lined baking sheet, and place in the oven. After 10 minutes, flip the squash.
Make the marinade by combining cooking oil of your choice, balsamic vinegar, garlic and salt. Set aside.
While the squash is roasting, caramelize the onions. Peel onions, and slice into quarters. Melt the fat of your choice in a large skillet over medium-high heat. Add the onions and salt, stir well to coat, then lower the heat to medium-low. Cook for 20-30 minutes, stirring occasionally. Remove from heat, and set aside when golden brown.
When the squash is tender, remove it from the oven, and pour the marinade over the top, stirring well to coat. Set aside until ready to serve.
About 10 minutes before serving, make the polenta. Bring 4 cups of water or vegetable broth to a simmer, and add salt and pepper. Slowly pour the polenta into the liquid, whisking to combine. Stir frequently for 5-7 minutes, until smooth and creamy. Remove from heat and add the oil, parsley and oregano. Taste, and adjust seasoning if desired.
To serve, pour the polenta onto a cutting board or platter. Top with the marinated squash, caramelized onions, fresh herbs and feta if using. Drizzle a touch more oil over the top, and enjoy!