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Ingredients

• 1 small  butternut squash (about 2-1/2 pounds), peeled, seeded and cut into 1-inch pieces
• 2 medium  parsnips (about 1 pound), peeled and cut into 1-inch pieces
• 1 large  sweet red pepper, cored, seeded and sliced into 1/4-inch strips
• 1 medium  red onion, peeled and cut into 1-inch wedges
• 2 tablespoons  olive oil
• 1/2 teaspoon  salt
• 1/4 teaspoon  black pepper
• 1 tube  (18 ounces) heat-and-serve polenta
• 1/4 cup  half-and-half
• 1/2 cup  shredded Asiago cheese
• 8 sprigs  fresh thyme

Description

A Flavorful Collection Of Roasted Vegetables, Including Butternut Squash, Parsnips, Red Pepper, And Red Onion, Are Baked Over Slices Of Polenta For A Tasty Side-dish Casserole That's Fit For The Holidays.

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