Balsamic squash with creamy polenta

Preheat the oven to 220°C, gas mark 7. Toss together the butternut squash slices, onion wedges, 1½ tbsp oil and the rosemary sprigs; season and spread over a large roasting tin. Roast for 20-25 minutes, turning the vegetables halfway.

Once you have turned the vegetables, bring 800ml salted water to the boil in a large saucepan and add the milk. Pour in the polenta and whisk continuously to prevent lumps from forming. Lower the heat a little and whisk the polenta regularly for 5-6 minutes until soft and smooth. Take o the heat and stir in the cheese and butter. Season with black pepper.

In a bowl, toss together the rocket and the remaining 1 tbsp oil. Spoon the polenta onto 4 plates and top with the squash and onions. Drizzle each plate with 1½ tsp balsamic vinegar and add a handful of the dressed rocket. Serve immediately.