Ingredients

• 4 cups cauliflower florets, (see Tip)
• 4 cups cubed peeled butternut squash, (1 1/2-inch chunks)
• 1 medium onion, sliced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon garlic powder
• 3/4 teaspoon freshly ground pepper, divided
• 1/4 teaspoon salt
• 2 1/2 cups vegetable broth, or reduced-sodium chicken broth
• 1 cup water
• 3/4 cup cornmeal
• 1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried
• 2/3 cup finely shredded Parmesan cheese, preferably Parmigiano-Reggiano

Description

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