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Ingredients
- butternut squash 500g, diced
- olive oil
- instant polenta 100g
- butter 50g
- parmesan grated to make 2 tbsp
- gorgonzola 75g, crumbled
Method
-
Step 1
Heat the oven to 200c/fan 180c/gas 6. Toss the squash with a tbsp olive oil and some seasoning. Roast for 20 minutes or until tender.
-
Step 2
Make up the polenta following pack instructions – it should be soft enough to spoon. Season well, then beat in the butter and parmesan. Serve the polenta topped with the squash and gorgonzola.
Nutritional Information
- Kcals 647
- Carbs 59.5g
- Protein 17.5g
- Fat 39.3g
- Salt 1.9g
- Fibre 5.1g
