Polenta Stuffed Delicata Squash
(Serves 1)Brush delicata inside and out with walnut oil. Roast in 425 F. oven for 20-25 minutes.
1/2 small delicata squash, stem end leveled, seeds removed
1 teaspoon walnut oil
Bring grits and milk to a boil. Lower heat and simmer, covered for 20 minutes, until milk is absorbed.
1/4 cup stone ground corn grits
1 cup soy milk
Stir hemp seed into polenta.
1 tablespoon toasted hemp seed
Spoon polenta into roasted squash. (My squash was small, so I ate the rest of the polenta on the side)
Sprinkle with toasted walnuts.
1 tablespoon toasted walnuts, chopped
Have a great weekend!