Best 3 Polenta With Butternut Squash Recipes

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Embark on a culinary journey with our versatile polenta and butternut squash recipes, a delightful fusion of flavors and textures. Indulge in the classic Northern Italian dish, Polenta with Butternut Squash, where creamy polenta meets roasted butternut squash, creating a comforting and hearty meal. For a vegan delight, try our Vegan Polenta with Roasted Butternut Squash, a plant-based rendition that delivers on taste and nutrition. If you're craving a one-pot meal, our One-Pot Polenta with Butternut Squash and Sausage is a hearty and flavorful choice, combining savory sausage, tender butternut squash, and creamy polenta in a single pot. And for a unique twist, our Polenta with Butternut Squash and Black Bean Salsa brings together the vibrant flavors of black bean salsa with roasted butternut squash and creamy polenta, creating a delightful and colorful dish. With these diverse recipes, you'll discover the endless possibilities of polenta and butternut squash, transforming your meals into culinary adventures.

Check out the recipes below so you can choose the best recipe for yourself!

POLENTA WITH BUTTERNUT SQUASH



Polenta with Butternut Squash image

Categories     Side     Bake     Cornmeal     Butternut Squash     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

3 pounds butternut squash, halved lengthwise, seeded
6 large garlic cloves, unpeeled
3 tablespoons olive oil
3/4 teaspoon dried rubbed sage
2 3/4 cups canned low-salt chicken broth
1 3/4 cups water
1 1/2 teaspoons salt
1 1/2 cups polenta (coarse cornmeal)*
1 tablespoon minced fresh sage
3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)

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. Cover with foil and bake until squash is tender, about 1 hour 35 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. (Can be made 1 day ahead. Cover and chill. Stir over medium-low heat until heated through.)

CHEESY BAKED BUTTERNUT SQUASH POLENTA



Cheesy Baked Butternut Squash Polenta image

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

1 Tbsp. kosher salt, plus more
1 cup coarse polenta (about 5 oz.)
1 medium butternut squash (about 2 lb.), peeled, seeds removed, cut into 1" pieces
2 cups whole milk
1/4 tsp. freshly grated nutmeg
1 1/2 oz. Parmesan, finely grated (about 1/2 cup)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, plus more for pan
3 Tbsp. extra-virgin olive oil
3/4 cup sage leaves
1/2 lb. Fontina cheese, cut into 1/2" pieces

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



Polenta With Butternut Squash image

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

3 lbs butternut squash, halved lengthwise, seeded
6 large garlic cloves, unpeeled
3 tablespoons olive oil
3/4 teaspoon dried rubbed sage
2 3/4 cups chicken broth
1 3/4 cups water
1 1/2 teaspoons salt
1 1/2 cups polenta
1 tablespoon fresh sage, minced
3/4 cup parmesan cheese

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 creamy polenta, use a higher ratio of liquid to polenta.
  • If you don't have time to roast the butternut squash, you can use pre-cooked butternut squash or butternut squash puree.
  • To make the dish vegan, use vegetable broth instead of chicken broth.
  • Polenta can be served as a main course or a side dish.
  • Polenta can be made ahead of time and reheated.
  • Polenta is a good source of fiber and protein.

Conclusion:

Polenta with butternut squash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a good source of fiber and protein, and it can be made vegan or vegetarian. With its creamy texture and sweet and savory flavors, polenta with butternut squash is sure to please everyone at the table.

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