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Roasting vegetables brings out their sweetness—served over cheesy polenta, they become the star of this meal. Buy prepeeled and cubed squash and cauliflower florets to cut down on prep time. Make it a meal: Round out the meal with a crisp romaine or escarole salad with red-wine vinaigrette.

Makes 4 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

4 cups cauliflower florets

4 cups cubed peeled butternut squash (1 1/2-inch chunks)

1 medium onion, sliced

2 tablespoons extra-virgin olive oil

1/2 teaspoon garlic powder

3/4 teaspoon freshly ground pepper, divided

1/4 teaspoon salt

2 1/2 cups vegetable broth

1 cup water

3/4 cup cornmeal

1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried

2/3 cup finely shredded Parmesan cheese, preferably Parmigiano-

Reggiano

1. Preheat oven to 500°F.

2. Toss cauliflower, squash and onion in a large bowl with oil,

garlic powder, 1/2 teaspoon pepper and salt. Spread on a rimmed

baking sheet. Roast, stirring once, until tender and browned in

spots, 25 to 30 minutes.

3. Meanwhile, combine broth and water in a small saucepan. Bring to a

boil. Slowly whisk in cornmeal, rosemary and the remaining 1/4

teaspoon pepper until smooth. Reduce heat to low, cover and cook,

stirring occasionally, until very thick and creamy, 10 to 15 minutes.

Stir in cheese; remove the polenta from the heat. Serve the

vegetables over the polenta.

NUTRITION INFORMATION: Per serving: 381 calories; 14 g fat (5 g sat,

5 g mono); 20 mg cholesterol; 56 g carbohydrate; 15 g protein; 11 g

fiber; 692 mg sodium; 1,164 mg potassium.

Nutrition bonus: Vitamin A (520% daily value), Vitamin C (160% dv),

Potassium (33% dv), Calcium (30% dv), Folate (29% dv).

3 Carbohydrate Servings

Exchanges: 3 starch, 1 vegetable, 1 medium-fat meat, 1 fat