Roasted Winter Vegetables With Cheesy Polenta Recipe

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Nutrition per serving    (USDA % daily values)
CAL
281
FAT
42%
CHOL
7%
SOD
69%

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Ingredients for 4 servings

1/2 teaspoon garlic powder

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

3/4 teaspoon freshly ground pepper, divided

1/4 teaspoon salt

1 cup water

1 medium onion, sliced

2 tablespoons extra-virgin olive oil

4 cups cauliflower florets

2 1/2 cups vegetable broth

1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried

3/4 cup cornmeal

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

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