Creamy Grits with Roasted Butternut Squash and Blue Cheese

I made this dish on a crisp Fall evening last year, and ever since I've been waiting to make it again.  As a wife to a husband who is the quintessential meat-and-potatoes kind of guy, I was pleasantly surprised when he didn't ask "Where's the meat?" when I put his plate on the table.  In fact, he really enjoyed the meal.  Of course, I just loved the squash.  And the grits.  And the blue cheese.  After all, I am a Southern lass:  gotta have those grits and squash...  I just never would have dreamed of putting them together.  Kind of like the jalapenos on last week's sweet potatoes.  But I digress.  This meal is perfect if you're serving your vegetarian friends, or just want a night away from meat.  But, you can certainly simply serve it on the side, as well.  it'd pair wonderfully with ham, pork, or poultry.  I made some Elephant Ears to go along with mine, but that's another recipe for another day!

1 small butternut squash, peeled, seeded, and chopped or sliced

3 tablespoons olive oil

2 teaspoons salt, plus more to taste

freshly ground black pepper

3 cups water

1 cup stone-ground grits

1 cup milk

1 cup freshly grated parmesan cheese

3 tablespoons unsalted butter

1 tablespoon fresh rosemary, plus more for garnish

1/2 cup crumbled Gorgonzola

Preheat the oven to 400.

Toss the squash with olive oil to coat evenly and season with salt and pepper to taste.  Spreas in a single layer on a rimmed baking sheet and bake until golden brown around the edges, 30-35 minutes, stirring halfway through.

While the squash is baking, bring the water to a boil in a large saucepan.  Add the 2 teaspoons salt and slowly add the grits in a steady stream, whisking constantly.  Reduce the heat to low and cook and stir for another 5 minutes, until the grains are tender and the mixture is thick.

Remove from the heat and add the Parmesan, butter, and rosemary, stirring to melt.  Taste for seasoning and add salt and pepper, if desired.

Place the grits on a platter or divide evenly between individual serving plates and scatter the roasted squash on top.  Sprinkle with the Gorgonzola, garnish with rosemary, and serve warm.

Serves 4-6.

Recipe adapted from Southern Kitchen, by Sara Foster.