Smoky Squash with Goat Cheese Polenta

For roasted squash:

3-4 medium delicata squash

2 Tbsp. extra virgin olive oil

1 tsp. kosher salt

1/2 tsp. ground black pepper

1 1/2 tsp. smoked paprika

1/2 tsp. ground coriander

1/2 tsp. ground turmeric

For polenta:

1 cup polenta (coarse-ground cornmeal)

4 cups water

1 tsp. kosher salt

2 Tbsp. unsalted butter

1/2 tsp. ground black pepper

4 oz. goat cheese, crumbled

For garnish:

Toasted pepitas (or pumpkin seeds)

Extra goat cheese crumbles

Honey, for drizzling (recommended: hot/spicy honey!)

1. Preheat oven to 425 degrees F.
2. Prepare delicata squash. Cut off stem end and bottom end of squash. Cut in half lengthwise. Remove seeds. Cut squash into half-moon rings.
3. Place squash rings in a large bowl. Toss with olive oil to coat. Add spices, and toss again until all squash rings are coated in seasonings.
4. Arrange squash rings on a baking sheet. Place in the oven to roast at 425 degrees F for 35-40 minutes.
5. While squash is roasting, prepare polenta: Bring water to a boil in a medium-sized heavy-bottomed pot. Once boiling, add salt and polenta, and stir. Return to a boil, then reduce heat to low and simmer polenta, stirring frequently to avoid sticking to the pot. Simmer about 20-25 minutes, until polenta is thickened and grains are soft. Turn off the heat, and add the butter, black pepper, and goat cheese. Stir until butter and goat cheese have melted.
6. To serve, make a bed of goat cheese polenta in a bowl. Top with roasted squash rings. Garnish with toasted pepitas, extra crumbles of goat cheese, and a drizzle of honey.