Roasted Vegetable Gratin

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.

Roasted Vegetable Gratin
Servings: 4 Prep 20 mins Bake 375°F 1 hr 5 mins


  • 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

Make It

1. Heat oven to 375 degrees F.

2. Toss squash, parsnips, red pepper and onion with olive oil, salt and pepper. Place vegetables in a large roasting pan and roast at 375 degrees F for 45 minutes, stirring twice.

3. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Slice polenta into 12 slices, each about 1/2-inch thick. Fit slices into the bottom of the baking dish.

4. Spoon vegetables over polenta slices. Drizzle with half-and-half and sprinkle with cheese. Scatter thyme over top.

5. Bake at 375 degrees F for 20 minutes or until bubbly. Allow to cool slightly before serving.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 405, Fat, total (g): 14, chol. (mg): 18, carb. (g): 65, fiber (g): 12, pro. (g): 10, sodium (mg): 849, Percent Daily Values are based on a 2,000 calorie diet.