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Roasted Butternut & Chickpeas over Soft Polenta
A satisfying dinner featuring polenta, butternut squash, chickpeas cooked.
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- 40 min
- Calories
- 839 kcal
- Protein
- 26.5 g
- Carbohydrates
- 147.1 g
- Fat
- 18.2 g
- Fiber
- 22.8 g
Ingredients
- 85 g polenta
- 225 g butternut squash
- 190 g chickpeas cooked
- 15 g fresh herbs
- 12 g olive oil
Instructions
- Simmer polenta in water, whisking frequently until soft and thick; stir in cheese if listed.
- Cook the protein and vegetables separately until fully done, then add passata or seasonings to make a topping.
- Spoon the topping over creamy polenta and serve hot.
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