Ingredients
- 1 large butternut squash (or 2 medium)
- 1 tablespoon extra virgin olive oil
- coarse sea salt and freshly ground black pepper
- 3 tablespoons butter (or vegan butter)
- 2 cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- 2 tablespoons aged balsamic vinegar
- 2 cups vegetable broth
- 2 cups water
- 1 cup polenta corn grits
- 2 tablespoons butter (or vegan butter)
- sea salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter (or vegan butter)
- 6 cups sliced assorted mushrooms
- 2 tablespoons fresh thyme leaves
- sea salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 5 Brussels sprouts, leaves separated
- sea salt
Preparation
For the Butternut Squash
Cut the neck off squash. (Reserve base for another use.) Peel neck and slice lengthwise into 4 (¾-inch) steaks, or 2 if using a smaller squash.
Heat oil in a large skillet over medium heat. Season squash generously with salt and pepper. Cook, flipping and rotating every few minutes, until deeply caramelized and tender, about 12 minutes.
Reduce heat to low. Add butter, garlic, and rosemary. Cook, stirring, until butter is nutty and garlic is lightly toasted, about 2 minutes. Add vinegar. Baste squash with pan sauce and turn to coat squash on both sides. Remove from heat. Serve over polenta with mushrooms and fried Brussels sprout leaves.
For the Polenta
In a medium heavy-bottomed saucepan, bring vegetable broth and water to a boil. Stir in polenta and cook according to package instructions. Add butter and season with salt and pepper. Loosen with additional vegetable broth or water as needed to maintain a creamy consistency.
For the Mushrooms
Heat oil and butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until they have released their juices and are beginning to brown, about 5 minutes. Add thyme and cook until mushrooms are browned, about 2 minutes. Season with salt and pepper.
For the Brussels Sprouts
Heat oil in a large skillet over medium heat. Add Brussels sprout leaves and cook, stirring, until browned and crispy on the edges, about 5 minutes. Season with salt.
