I complain about how cold the winter months are in NYC, but it's nothing compared the winters in VT. My twin sister lives on a beautiful farm near Burlington and sent me this recipe to help me cope with my winter blues. This recipe is perfect to keep you warm on a cold day in NYC or VT. It's, simple and delicious. Full of vitamin C and antioxidants to fend off cold season. 

Butternut Squash and Tumeric Polenta Topped with Maple Balsamic Roasted Beets and Avacado


- 2 tablespoons olive oil
- 1 tablespoon coconut oil
- 3 medium shallots, minced
- 2 cloves garlic, minced
- 5 cups vegetable stock
- 1 cup polenta
- 1 cup butternut squash puree
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 teaspoon turmeric
- 1/2 teaspoon paprika
- avocado
- roasted beets (see below)

Heat olive oil and coconut oil in a large skillet over low heat. Add shallots, garlic, and turmeric and cook for about 2 min.

Turn the heat up to medium and add the stock and bring to a simmer. Slowly stir in the polenta and continue stirring until it is simmering and thickened.

Turn heat to low and add the butternut squash, salt, pepper, and papparikla. Cook the polenta and stir every five minutes. Cooking time will vary.


- 3 medium beets
- 1 tablespoon olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- sea salt
- black pepper

Preheat oven to 450 degrees and line a baking sheet with parchment paper

Scrub and peel beets

Spread beets onto the baking sheet and toss with olive oil and salt and pepper. Roast for 15 min.

Remove from oven. Drizzle with balsamic vinegar and maple syrup and toss. Put the beets back in the over for about ten more minutes.


Top the polenta with the beets and avocado cubed.