On Sunday, I posted a picture to Facebook of my lovely roasted butternut squash… to which many friends commented on its phallic nature. I can’t deny this, though to be fair, I also didn’t particularly notice, either. By the time Sunday night rolled around and I stuffed them, I couldn’t see anything else. Ahhh well… there are worse things.
I’ve had an idea of a polenta-based stuffing that I finally bought yellow grits in which to put to test my idea. It evolved as things will. I’m quite satisfied with the results even if I would try something a little different next time.
For the squash, I notched out some of the stem then added a thin layer of tofu ricotta, topped it with baked sesame polenta and then finished it off with a garlic spinach and black bean mixture. For good measure, I sprinkled some hemp seeds and few dashes of hot sauce. Then, back to the oven.
In my next iteration, I may opt for fresh, instead of frozen, spinach… or perhaps kale. I would also toss it first and bake it with the polenta before stuffing. I did like the addition of the creamy tofu ricotta–I was afraid it would somehow take away from the dish, but it actually helped tie together the flavors quite nicely.