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Prep
Difficulty
Easy
Time
Estimate
1 hour
1. Prepare the beets and toss in the oven as it heats up.
2. Peel and shred the squash; place in the oven to roast in a separate dish. Shred the cheese, if needed.
3. Prepare the pears and add them to the beets.
4. Slice the polenta and sear on the stove.
5. Now that everything is cooking away, prepare the remaining ingredients as you check on the roasting and searing items periodically.
6. Wash & dry the lettuce, and make the salad dressing.
7. Add the cheese to the squash, finish baking.
8. Slice the beets & pears for the salad; toss just prior to serving with the polenta and squash.
With a food processor or sleeves rolled up above a box grater the squash and cheese are simply shredded, baked, tossed and baked again until there is barely a difference between the squash and cheese. It is just a gooey, melty delight. Plan on about two ounces of cheese for every pound of squash, more or less depending on your love of cheese.
Roasting pears in the same pan as the red beets will bleed the color into the edges of the fruit giving them an irresistible tie-dye look. Meanwhile your beets will be roasted into sweetness.
Garlic scented olive oil sears day old polenta or simply use the convenient tubes of polenta.
