Creamy Butternut Squash Polenta

Creamy Butternut Squash Polenta is a comforting, savory dish that combines the rich flavor of roasted butternut squash with the smooth texture of slow-cooked polenta. This versatile recipe can be served as a cozy vegetarian main or as a hearty side to meat or roasted vegetables. Its naturally sweet and earthy notes make it perfect for fall or winter meals.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butternut squasholive oilcornmeal (polenta)watermilk or heavy creamunsalted buttersaltblack peppernutmeg (optional)Parmesan cheese (optional for garnish)

directions

Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes or until tender.

Meanwhile, bring water to a boil in a large pot. Slowly whisk in the cornmeal to prevent lumps.

Reduce heat to low and cook the polenta, stirring frequently, for about 30-40 minutes until thick and creamy.

Add milk or cream and continue stirring to incorporate.

Once the squash is roasted, mash or puree it, then stir it into the polenta.

Add butter, salt, pepper, and a pinch of nutmeg to taste. Continue to cook for another 5 minutes.

Optional: Stir in grated Parmesan cheese or sprinkle on top when serving.

Servings and timing

This recipe serves 4-6 people.Preparation time: 10 minutesRoasting time: 30 minutesPolenta cooking time: 40 minutesTotal time: 1 hour 20 minutes

Variations

Use vegetable broth instead of water for deeper flavor.

Add garlic or sautéed onions to enhance the savory profile.

Top with crispy sage leaves or roasted mushrooms for a gourmet finish.

Mix in goat cheese for tangy richness.

Swap butternut squash with pumpkin or sweet potatoes.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat over low heat on the stove with a splash of milk or water to restore creaminess.Polenta may thicken in the fridge, so stir well while reheating to return to desired texture.

FAQs

Can I use instant polenta?

Yes, instant polenta cooks faster and can be used in place of traditional polenta. Adjust cooking time accordingly.

Do I need to peel the butternut squash?

Yes, for this recipe, peeling ensures a smooth texture when blended into the polenta.

Can I make this vegan?

Absolutely—use plant-based milk, vegan butter, and omit cheese or use a vegan alternative.

Is it gluten-free?

Yes, polenta and butternut squash are naturally gluten-free.

Can I freeze it?

Polenta doesn’t freeze well due to texture changes, but it can be stored in the fridge for a few days.

How do I keep polenta from getting lumpy?

Whisk constantly while adding cornmeal to boiling water, and stir frequently during cooking.

Can I make this in advance?

Yes, but expect it to thicken. Reheat with liquid and stir until creamy again.

Is Parmesan necessary?

No, but it adds a savory depth. Nutritional yeast is a good substitute for a dairy-free option.

What texture should the polenta be?

It should be smooth, thick, and creamy—similar to mashed potatoes.

Can I use pre-cut squash?

Yes, it saves time and works perfectly.

Conclusion

Creamy Butternut Squash Polenta is a nourishing, satisfying dish that highlights the natural sweetness of squash in a savory, silky base. It’s easy to prepare and endlessly customizable, making it an ideal addition to your seasonal menu. Whether served as a main or side, it brings comfort and flavor to the table.

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