Gritty Gold

Pumpkin Grits with Roasted Vegetables has many favorite fall foods, including butternut and jester squash.  The recipe was inspired by Food Network Magazine.  

Pumpkin Grits with Roasted Vegetables

(Serves 6)

Mix squash with olive oil and Mrs. Dash. Roast at 400 F. for  10-20 minutes.  (Zucchini will cook faster)  
1 medium butternut squash, seeded and peeled, diced
1 medium jester squash, seeded and peeled, diced
1 medium zucchini, halved and sliced in 1/2 inch pieces
3 teaspoon olive oil
1/2 teaspoon Mrs. Dash

Bring water and milk to a simmer.  Stir in corn grits and salt.
2 cups water
1 cup skim milk
1/2 cup stone ground corn grits
Dash salt
Bring to a boil, lower heat and simmer 6 minutes, stirring continually with a wooden spoon.

Stir in pumpkin.  Cook 4 minutes, stirring continually.
1 scant cup pumpkin puree

Remove grits from burner and stir in cheese.
1/4 cup shredded Parmesan

Heat broccoli for 2 minutes in the microwave.  
1 broccoli crown, cut in florets

If necessary, heat roasted vegetables.

For each serving, ladle 1/2 cup grits in a bowl.  Top with 3/4 cup roasted vegetables.