Roasted veggie gratin

2.5 # butternut squash peeled and cut into 1"
2 medium parsnips peeled and cut into 1"
1 red pepper sliced into 1/4" strips
1 med red onion cut into wedges
2 tbspn oil
1/2 tea salt
1/4 tea pepper
1 tube prepared polenta
1/4 c 1/2 and 1/2
1/2 c shredded Asiago

Heat oven to 350
Toss veggies with oil, salt, pepper. Roast 45 minutes, stirring 2x.

Cover 13x9 pan with sliced polenta. Top with veggies, then half and half, then top with cheese.
Bake at 375 for 20 minutes or until bubbly.

4 servings, 405 calories, 14g fat