Roasted Eggplant & Butternut Squash Agrodolce over Creamy Polenta
DATE: October 01, 2026
- Time: 45 mins.
- Serves: 4
Featured product
Let The Good Thymes Roll
Italian Spice Blend
Let The Good Thymes Roll Refill
Italian Spice Blend
- 2 to 3 Italian eggplants (about 1.5 lb), cut into 3/4 inch cubes
- 1 small butternut squash (about 1.5 lb), peeled and cut into 3/4 inch cubes
- 4 tbsp olive oil
- 2 tbsp Let the Good Thymes Roll Italian Spice Blend, divided
- Kosher salt
- ½ cup apple cider
- 3 tbsp honey
- 3 tbsp red wine vinegar
- Pinch of red chili flakes
- 1 cup polenta (coarse cornmeal)
- 4 cups water or broth
- 2 tbsp butter
- ½ cup grated parmesan
- Optional garnishes: chopped fresh parsley, fresh thyme leaves, toasted walnuts, shaved parmesan
Directions
- Roast. Heat the oven to 425°F. Toss the eggplant and squash together on a large sheet pan with the olive oil, 4 tsp of the blend, and a pinch of salt. Spread them in a single layer, using two pans if needed, and roast 30 to 35 minutes, flipping halfway, until the squash is tender and everything is golden at the edges.
- Make the polenta while the vegetables roast. Bring the water or broth to a boil with ½ tsp salt. Whisk in the polenta, lower the heat, and cook about 25 minutes, stirring often. Stir in the butter and grated parmesan at the end.
- Make the agrodolce. In a small saucepan, combine the cider, honey, vinegar, chili flakes, and the remaining 2 tsp of blend. Simmer 6 to 8 minutes, until it reduces to a syrupy glaze that coats a spoon.
- Glaze. Pour the agrodolce over the hot vegetables right on the sheet pan and gently toss to coat.
- Serve. Spoon the polenta into bowls, pile the vegetables on top, and finish with any of the optional garnishes.
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