Grilled Squash Recipe

Preparation and Cooking

1. 1

   Prepare the Squash

   Preheat the grill to medium heat. Cut the butternut squash in half lengthwise, scoop out the seeds, and slice each half into wedges. Toss the squash wedges with olive oil, salt, and black pepper. Grill the squash for about 15-20 minutes, turning occasionally, until tender and caramelized.

2. 2

   Make the Polenta

   In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, reducing the heat to low. Cook for about 20 minutes, stirring frequently until thickened. Stir in the heavy cream and season with salt and pepper to taste.

3. 3

   Sauté the Vegetables

   In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped shallots and bell peppers, cooking until softened. Add the halved Brussels sprouts and cook until they are slightly browned and tender.

4. 4

   Prepare the Mushroom Sauce

   In the same skillet, add another tablespoon of olive oil and sauté the minced garlic and mushrooms until the mushrooms are browned. Pour in the red wine and let simmer for 5 minutes. Add fresh thyme, season with salt and pepper, and cook until the sauce thickens.

5. 5

   Serve

   To serve, place a generous serving of creamy polenta on a plate, top with the grilled squash, sautéed vegetables, and drizzle with the red wine mushroom sauce.