This is an adaptation of a Pomptonian and Zone 7 recipe. To make the squash peeling easy, pierce the squash with
the tip of a sharp knife. Microwave for about 1 minute on high. Remove, and when cool enough to handle, peel,
cut, and seed as needed. If desired, serve this as a soup, or over grits, themselves a culinary touchstone of African,
Indigenous, and Southern traditions. Meghan Splawn, of thekitchn.com writes: “Southern grits are some of the
creamiest, dreamiest dishes on the planet. Made from dried corn that has been stone-ground and slow cooked, this
slightly toothsome porridge that rivals the richest risotto — and is even easier to make.” https://www.thekitchn.com/grits-22956033
Serves 6
Ingredients
- 1 medium butternut squash, diced (about 4 ½ cups)
- 3 cups diced parsnips
- 1 onion, quartered
- 2 cloves garlic, smashed
- ¼ cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4½ cups vegetable stock or water
- Salt
- Black pepper
- Grits
- 4 cups water
- 1½ cups stone-ground corn grits, such as Anson Mills
- 2 fresh or dried bay leaves
- 1 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, cut into 8 slices
- 2 ounces Parmesan cheese, grated
- 1 cup heavy
Directions
- Adjust oven racks to accommodate two sheet pans. Heat oven to 425 degrees.
- If making with grits, place water, grits, bay leaves and salt in a large pot or Dutch oven and bring to a boil over
high heat. Immediately remove from the heat, cover, and set aside for 15 minutes. - Meanwhile, in large bowl, combine squash, parsnips, onion, garlic, and herbs. Drizzle with olive oil, then mix
well with your hands to ensure equal distribution of all. - Tumble onto sheet pans, using a flexible spatula to ensure all oil and seasonings are transferred from the bowl.
- Roast for about 25 minutes, or until vegetables are caramelizing, stirring midway during the cooking time.
- Meanwhile, uncover the grits and return them to a boil over medium heat. Cook, stirring regularly with a whisk
and scraping the bottom to prevent clumping or burning, for 20 to 25 minutes. The grits are ready when most of
the water is absorbed and the grits are al dente (tender with a toothsome bite). Remove from the heat. Remove
and discard the bay leaves. - For a smooth soup, place roasted vegetables mixture into blender bowl. Add about 1 cup of broth or water and
ensure that lid is secure. Blend for a minute or so, then add broth/water ladle by ladle, until mixture has reached
a milkshake texture. For a chunky soup, transfer the roasted vegetables to a stockpot from the roasting pan. - Add just enough vegetable stock or water to cover. Bring to a simmer; taste and correct seasonings.
- Meanwhile, finish the grits: Stir in the butter, cheese, and 1 cup heavy cream just before serving.