Description
A creamy, comforting dish that blends roasted butternut squash with slow-cooked polenta, perfect as a vegetarian main or hearty side.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tbsp olive oil
- 1 cup cornmeal (polenta)
- 4 cups water (or vegetable broth for more flavor)
- 1 cup milk or heavy cream (or plant-based milk for vegan version)
- 2 tbsp unsalted butter (or vegan butter)
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
- 1/4 cup grated Parmesan cheese (optional, or nutritional yeast for vegan)
Instructions
- Preheat oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Bring water (or broth) 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 30-40 minutes until thick and creamy.
- Add milk or cream and stir to incorporate.
- Mash or puree the roasted squash and stir it into the polenta.
- Add butter, additional salt and pepper to taste, and a pinch of nutmeg if using. Cook for another 5 minutes.
- Optional: Stir in Parmesan cheese or sprinkle on top before serving.
Notes
- Use pre-cut squash to save time.
- Add garlic or sautéed onions for enhanced flavor.
- Top with crispy sage leaves or roasted mushrooms.
- Swap butternut squash for pumpkin or sweet potatoes for variation.
- Mix in goat cheese for a tangy flavor twist.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Stovetop + Oven
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg