Butternut Squash Polenta is an Indulgent Treat

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You will love this recipe for Butternut Squash Polenta! It is super creamy and indulgent! It makes four entree sized servings, and since it makes a large batch, plan to refrigerate the half you don’t eat. It will become thick and “solid” to the point that you simply slice it and pan fry it with a bit of butter for the next meal. It. Is. Amazing.

Now before you get all crazy on me about butternut squash being in season only in the fall- if you have a Costco membership? They sell it in the fresh produce room! It is in a roughly two pound box, and is already peeled and diced. Most grocery stores also sell it in their frozen vegetable section, again, peeled and diced.

What is polenta? Polenta is really a dish, not an ingredient, from northern Italy. It refers to a porridge or mush now made from coarsely ground cornmeal since corn was cultivated in Europe in the 16th century, but was also in the past made with farro, chestnuts, millet, spelt or chickpeas. Polenta is usually made from yellow corn. Basically, it is peasant food: filling, thrifty, and yummy. Polenta is also low calorie, similarly to other whole grains that are cooked in a liquid.

Now, let’s talk about the squash. According to Healthline, “Butternut squash is rich in important vitamins, minerals, and disease-fighting antioxidants. This low-calorie, fiber-rich winter squash may help you lose weight and protect against conditions like cancer, heart disease, and mental decline. Plus, it’s versatile and easily added to both sweet and savory dishes.“

That makes this butternut squash polenta healthy, filling, tasty, and a thrifty meal addition to the recipe box.

How to Make Butternut Squash Polenta

You will need:

• 1 tsp olive oil
• 3 ¼ cups vegetable broth
• 1 clove garlic, minced
• ¼ tsp pumpkin pie spice
• ¼ tsp ground ginger
  • ½ cup cooked butternut squash, pureed
• 1 cup dry polenta
• 2 ounces of fat-reduced cream cheese, cubed
• ¼ cup Parmesan cheese, grated
• Fresh parsley
• Salt and pepper to taste

Butternut Squash Polenta Instructions

In a saucepan, heat the oil and sauté the minced garlic briefly.

Add the vegetable broth, ginger and pumpkin pie spice and bring to a rapid boil.

Add the polenta and stir quickly. Reduce the heat and cook your butternut squash polenta for about 30-40 minutes (according to package instructions).

Stir constantly to avoid lumps. Add the pureed squash and the cream cheese cubes halfway through the cooking time and stir.

Then add the Parmesan cheese and season your butternut squash polenta with salt and pepper.

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