Best 2 Cheesy Baked Butternut Squash Polenta Recipes
Embark on a culinary adventure with our tantalizing Cheesy Baked Butternut Squash Polenta. This delectable dish harmonizes the earthy sweetness of butternut squash with the creamy richness of polenta, topped with a symphony of melted cheese. Indulge in a symphony of flavors and textures that will leave your taste buds dancing.
This comprehensive guide unveils not just one, but a medley of delectable recipes that cater to diverse dietary preferences and culinary desires. Dive into the classic Cheesy Baked Butternut Squash Polenta, a timeless recipe that epitomizes comfort food. For those seeking a vegan delight, the Vegan Cheesy Baked Butternut Squash Polenta awaits, brimming with plant-based goodness.
Elevate your culinary skills with our Butternut Squash Polenta Bake, an exquisite dish adorned with roasted vegetables and a tantalizing cheese crust. Alternatively, embrace the simplicity of our Butternut Squash Polenta with Parmesan, a minimalist recipe that unveils the natural flavors of its core ingredients.
Our culinary journey culminates in a grand finale with our Butternut Squash Polenta Casserole, a hearty and wholesome dish perfect for family gatherings. Each recipe is meticulously crafted to ensure a seamless cooking experience, guiding you through every step with precision.
Prepare to be captivated by the vibrant colors, enticing aromas, and irresistible flavors that await you. Let your kitchen transform into a culinary haven as you embark on this delectable journey.
CHEESY BAKED BUTTERNUT SQUASH POLENTA
Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked it will be full of gooey pockets of cheese throughout.
Provided by Anna Stockwell
Categories Squash Milk/Cream Nutmeg Cheese Parmesan Butter Olive Oil Sage Fontina Thanksgiving Side Bake Wheat/Gluten-Free Vegetarian
Yield 10-12 servings
Number Of Ingredients 10
Steps:
- Combine 1 Tbsp. salt and 6 cups water in a large pot and bring to a boil. Gradually whisk in polenta, then cook over medium-high heat, whisking constantly, until polenta just begins to thicken, about 5 minutes. Stir in squash, reduce heat to medium-low, and continue to cook, stirring occasionally, until polenta is thick and no longer gritty, and squash mashes easily when pressed with the back of a spoon, 30-40 minutes.
- Mix in milk and nutmeg, increase heat to medium-high, and cook, stirring constantly and smashing squash with the back of spoon, until squash is dissolved into the polenta, 10-15 minutes. Remove from heat and stir in Parmesan and 1/4 cup butter until melted. Let cool slightly.
- Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add sage and cook, stirring, just until leaves are lightly crisped and darker in color, about 1 minute. Using a slotted spoon, transfer sage to a paper towel-lined plate to drain.
- Grease a shallow 3-qt. baking dish with butter, then transfer polenta mixture to baking dish. Scatter Fontina cheese over and press down lightly with spoon to submerge. Top with crisped sage. Let cool to room temperature, then cover and chill overnight and up to 2 days.
- Preheat oven to 375°F. Uncover dish and bake casserole until bubbly and lightly browned on top, 30-35 minutes. Let sit 10 minutes before serving.
POLENTA WITH BUTTERNUT SQUASH
Butternut squash adds a lot of flavor and color. Serve topped with wild mushroom cream sauce or sausage apple saute.
Provided by KelBel
Categories Grains
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Arrange squash, cut side up, in large roasting pan. Place garlic cloves in squash cavities. Drizzle oil over. Sprinkle with dried sage, salt and pepper. Bake until squash is tender, about 1 hour 30 minutes. Cool slightly. Peel squash and garlic. Transfer to processor and puree.
- Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is very thick and creamy, stirring often, about 20 minutes.
- Stir in fresh sage and 3 cups squash puree (reserve any remaining puree for another use). Cook until heated through, about 2 minutes. Stir in cheese. Season with salt and pepper.
Nutrition Facts : Calories 350.6, Fat 12.3, SaturatedFat 3.5, Cholesterol 11, Sodium 1144.2, Carbohydrate 52.4, Fiber 7, Sugar 5.7, Protein 12.1
Tips:
- For a creamier polenta, use whole milk or cream instead of water.
- If you don't have butternut squash on hand, you can substitute another type of winter squash, such as acorn squash or kabocha squash.
- To save time, you can use pre-cooked polenta. Just follow the package directions for heating and then proceed with the recipe.
- If you like a crispy crust on your polenta, broil it for a few minutes before serving.
- Garnish the polenta with fresh herbs, such as parsley, basil, or thyme, before serving.
Conclusion:
This cheesy baked butternut squash polenta is a delicious and comforting dish that is perfect for a weeknight meal or a special occasion. The polenta is creamy and flavorful, and the butternut squash adds a touch of sweetness and color. The cheese topping is perfectly melted and bubbly, and the whole dish is baked to perfection. Whether you serve it as a main course or a side dish, this polenta is sure to be a hit.
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