Instructions: To roast the vegetables for the ragu, preheat an oven to 450F (230C). Put the butternut squash in a baking pan and place in the center of the oven.

Bake, uncovered, until soft but not mushy when pierced, about 1 hour.

About 40 minutes before that squash is ready, place all the other vegetables in a large baking pan keeping each vegetable separate, and cover with aluminum foil. Place the second baking pan in the oven and bake for 15-20 minutes. Uncover and continue to bake until tender when pierced with a fork, 20-25 minutes longer. Remove all the vegetables from the oven and let cool.

Peel the butternut squash. Cut the squash; turnip, parsnip or rutabaga; zucchini; eggplant; bell pepper; and tomatoes into 1 inch dice. Thinly slice the leek crosswise, and quarter the mushrooms. Keep the vegetables separate.

To make the ragu, in a saucepan over medium heat, warm the olive oil. Add the turnip, parsnip or rutabaga and leek and saute for 1 minute. Raise the heat to high and add the zucchini, eggplant, bell pepper and mushrooms and saute for 2 minutes. Add the squash and saute for 1 minute. Add the tomatoes and saute for 1 minute longer.

Add the broth and bring to a boil, then reduce the heat to medium and simmer until the flavors are blended, 2-3 minutes. Add the wine and simmer for 1 minute longer. Season to taste with salt and black pepper. Keep warm.

To make the polenta, in a deep saucepan over high heat, bring that water and butter to a boil. Slowly pour in the polenta while stirring continuously with a whisk. Allow the mixture to bubble, whisking constantly, Cook 1-2 minutes as it thickens. Reduce the heat to low and continue to simmer, whisking constantly to prevent burning and lumps from forming, until the polenta grains swell and are tender like porridge, about 5 minutes for quick-cooking polenta and 20 minutes for regular polenta or according to package directions. During the last few minutes of cooking, stir in the herbs and cheese and season to taste with salt and white pepper.

To serve: Ladle the polenta onto warmed individual plates. Make a well in the center of each serving, ladle the ragu over the top.

Serves 4 to 6.
Mary Beth Clark (1995). Trattoria: Best of Casual Italian Cooking. Sunset Oc 96:
NOTES : Polenta con ragu di verdure arrostite: You could cook the polenta, spread it on a baking sheet to a 1/2-inch thickness and let cool until set.

Then cut into 3-inch squares, bake, broil, or fry until heated through and serve as a side dish or with any savory topping.

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