Sautéed Vegetables with Sausage and Roasted Squash Over Creamy Polenta
This dish sounds complicated and seems a little daunting when you look at the instructions but I promise, it is super simple. You can roast the squash anytime during the day and set aside. Then when you are ready to make dinner, sautée the veggies, cook the sausage, microwave the polenta, zip zip, assemble and eat! This would also be delicious as a vegetarian dish (or even vegan without the cheese) if you don't include the sausage.
In case you didn't catch that, I did say MICROWAVE the polenta. I know. I'm not sure how my Italian ancestors would feel about this. Making polenta the traditional way takes a long time and requires a lot of supervision... neither of which I have much of at the moment. This is so easy and it turns polenta into a simple weeknight meal. I don't know if my ancestors would be mad that I am taking this shortcut or mad that they couldn't do it this way themselves. Either way, I'm sure they are rolling over in their graves.
Sautéed Vegetables with Sausage and Roasted Squash
Over Creamy Polenta
1 delicata squash
1 bunch of Tuscan kale, rough ends removed, chopped
1 red onion, roughly chopped
1 pint of cremini mushrooms, sliced
4 Italian sausages
3/4 cup of polenta
3 cups of water
1 teaspoon of salt
parmigiano-reggiano cheese for garnish
First, prepare the squash. Preheat your oven to 375°F. Cut it in half lengthwise and scoop out the seeds. You should end up with two hollowed-out halves that look like long u-shapes. Cut the squash into 1/2" slices. Spread out on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for about 30 minutes. Set aside.
Make the sausages. Brown sausage on all sides in a medium pan. Add 1/2 cup of water, cover pan with a tight fitting lid and let simmer for 8 minutes. Set aside.
Meanwhile, sautée the vegetables. In a large pan, heat some olive oil over medium heat. Add your onions. Let sautée for about 5 minutes and then add the mushrooms. Sautée until the onions are browned and the mushrooms are soft, about 10-15 minutes. Add the kale and let cook until soft and wilted, aout 5-7 minutes. Season with salt and pepper to taste.
Prepare the polenta. Add all ingredients to a microwave proof bowl. Cover with lid. Microwave for 8 minutes. Stir when done.
Slice the sausages, mix together the vegetables and squash.
Put it all together! On each plate, spoon out some polenta, top with the vegetables and squash, add some slices of sausage, and grate some parmigiano reggiano cheese on top. Enjoy!