Polenta with Sauteed Squash, Prosciutto and Zucchini

Polenta with Sauteed Squash, Prosciutto and Zucchini
Gluten, Soy, Dairy & Nightshade Free

8 slices of Prosciutto
1 medium Zucchini sliced thin
1/2 Acorn squash peeled and sliced thin
1/2 small red onion sliced thin
1 clove Garlic pulverized then minced.
pinch Oregano
Kosher Salt & Pepper to taste
Olive oil or butter for pan sauteeing (depending on dietary restrictions)

1 cup Polenta
2 cups organic Veggy Broth

Cut the squash, zucchini, onion and prosciutto in long narrow (thin) lengths.

Prepare Polenta following package directions, but substituting Veggy Broth for water.

Meanwhile in a 12" skillet, pour Olive oil or Butter, heat to Medium, and when pan is hot add acorn squash pieces, let brown on both sides, cook about 3-5 minutes on each side, then add remaining ingredients and saute until all veggies are cooked through and zucchini starts to turn translucent, about 10-12 minutes.

Serve on hot Polenta with a little Olive Oil [drizzled] -or (Fresh grated Parmesan if you can have dairy) over the top.


Makes 4 servings.


Enjoy!
lovelove
Collette