Polenta with Butternut Squash
Embrace the comforting flavors of fall with this Polenta with Butternut Squash recipe, a hearty and wholesome dish that’s as satisfying as it is simple. Featuring golden, caramelized cubes of oven-roasted butternut squash delicately seasoned with garlic and thyme, this recipe pairs them perfectly with velvety, Parmesan-infused polenta cooked to creamy perfection. A splash of olive oil enhances the rich texture, while the warm, nutty sweetness of the squash balances each bite. This easy-to-follow recipe is a celebration of seasonal ingredients, perfect for cozy dinners or impressing guests with an elegant yet approachable dish. Ready in under an hour, it’s an ideal weeknight meal that’s both nourishing and bursting with flavor. Keywords: polenta recipe, butternut squash dish, creamy polenta, roasted butternut squash, fall recipes.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) Butternut squash
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Yellow cornmeal (polenta)
- 4 cups Water
- 2 tablespoons Butter
- 1 cup Parmesan cheese, grated
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Garlic powder
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
Toss the squash cubes with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and garlic powder. Spread the cubes evenly onto a baking sheet.
Roast the squash in the preheated oven for 25-30 minutes, or until tender and caramelized, tossing halfway through for even cooking.
While the squash roasts, bring 4 cups of water to a boil in a medium saucepan.
Gradually whisk in the polenta, stirring constantly to prevent lumps.
Reduce the heat to low and cook the polenta, stirring frequently, for 25 minutes or until thickened and creamy.
Stir in the butter, Parmesan cheese, and 1 teaspoon of salt into the polenta. Adjust seasoning to taste.
Once the squash is done, remove it from the oven and toss with the fresh thyme leaves.
To serve, spoon the creamy polenta onto a plate or shallow bowl, then top with the roasted butternut squash.
Drizzle with the remaining 1 tablespoon of olive oil and garnish with additional Parmesan cheese or fresh thyme if desired.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 6313 mg | 274% | |
| Total Carbohydrate | 288.6 g | 105% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 19.6 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1338 mg | 103% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2980 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
