1 small butternut squash, peeled and cubed
1 package polenta, cubed
2 veggie chorizo sausages, diced
2 Tbsp fresh salsa
olive oil
Roast the butternut squash cubes for 25 minutes, or until tender. Heat a thin layer of olive oil in a pan and pan-fry the polenta cubes over medium heat for 10 minutes, or until browned. Repeat the process in a different pan with the chorizo. Once everything is ready, add the chorizo and the squash to the polenta, add salsa and stir. Eat hot.
Notes: I used the chorizo recipe from Vegan Brunch, with dark kidney beans, a chipotle pepper in adobo and some fennel. The polenta was homemade, too, and it came out a little mushy, but the flavors in this more than make up for it.
