Creamy Grits with Roasted Butternut Squash and Blue Cheese

Name: Creamy Grits with Roasted Butternut Squash and Blue Cheese
Yield: serves 4 to 6
Ingredients: 1 small butternut squash, peeled, seeded, and chopped or sliced; 3 tablespoons olive oil; 2 teaspoons sea salt, plus more to taste; Freshly ground black pepper; 3 cups water; 1 cup stone-ground yellow grits; 1 cup milk; 1 cup (3 ounces) freshly grated Parmesan cheese; 3 tablespoons unsalted butter; 1 tablespoon fresh rosemary, plus more for garnish; 1/2 cup (2 ounces) crumbled Gorgonzola or other blue cheese

December 14, 2011

Oven-caramelized squash and tangy blue cheese make this creamy side hearty enough to double as a vegetarian entrée. It makes an excellent weeknight supper crumbled with crispy bacon or prosciutto and served with a simple green salad and a glass of crisp, sweet Sauternes or creamy Chardonnay.

Recipe notes

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