Roasted Vegetable Gratin

Basically if I see a recipe that has butternut squash in it, I am determined to make it. My family has started teasing me about it, because we eat alot of squash. What can I say? It is delicious. I saw this beautiful dish in Family Circle and immediately put it on the menu. It was delicious. Wonderful. I love roasted vegetables and polenta. Yum. Yum. Yum.

Roasted Vegetable Gratin from Family Circle Magazine
Ingredients
1 small butternut squash (about 2-1/2 pounds), peeled, seeded and cut into 1-inch pieces
2 medium parsnips (about 1 pound), peeled and cut into 1-inch pieces
1 large sweet red pepper, cored, seeded and sliced into 1/4-inch strips
1 medium red onion, peeled and cut into 1-inch wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tube (18 ounces) heat-and-serve polenta
1/4 cup half-and-half
1/2 cup shredded Asiago cheese
8 sprigs fresh thyme
Directions
1. Heat oven to 375°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°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°F for 20 minutes or until bubbly. Allow to cool slightly before serving.

Up Tomorrow- Barefoot Bloggers-Banana Sour Cream Pancakes and Craving Ellie- Fried Rice with Scallions, Edamame and Tofu