Polenta with roasted vegetables

• 1/2 butternut squash
• 1 parsnip
• 1/4 of a red onion
• 3 cloves garlic, crushed up
• 4 cremini mushrooms
• 5 cherry tomatoes
• 4 – 5 sprigs of thyme
• 3 T walnuts
• 1 T olive oil
• 1/2 cup polenta (dry)

Cut the butternut squash, parsnip, mushrooms, onion and tomatoes into bite-sized peices and mix with two sprigs of thyme, the olive oil, garlic, salt and pepper.  Roast at 475 for 20 – 30 minutes.  Make the polenta according to the package directions (I added a little soy milk to mine), adding the remaining thyme.  Toast the walnuts in a dry pan.  Top polenta with the vegetables and walnuts.