Creamy Butternut Squash Polenta
This post may contain affiliate links. Read my full disclosure policy. This creamy butternut squash polenta makes a comforting side dish to any sauce-laden roast or stew. I first tried this butternut squash polenta at my dear friend Dana Kaminsky’s house over the Jewish holidays. She served it with a tender brisket and roasted Brussels sprouts, among other things, and it was such a comforting, memorable meal. I’ve since made it many times and can attest that it’s delicious with any a sauce-laden roast or stew. What You’ll Need To Make Butternut Squash Polenta The recipe calls for 12 ounces of puréed butternut squash. You can often find it ready to use in the freezer section of the supermarket. However, sometimes grocery stores only carry cubed frozen squash (as pictured above). In that case, simply thaw the squash and give it a whirl in a food processor or blender. (Mashing it with a fork won’t work, as it tends to be a bit stringy.) For the milk, use whole or 2% rather than skim — your polenta will be much smoother and creamier. How To Make Butternut Squash Polenta Begin by melting a few tablespoons of butter in a saucepan and adding some finely chopped onions. Cook over low heat until soft and translucent. Add the milk, butternut squash purée, salt, and pepper. Bring to a boil. Reduce the heat and add the polenta in a slow steady stream, whisking continuously. Adding the polenta gradually prevents lumps. Cook over low heat, stirring frequently, for about five minutes or until the polenta is thickened. To finish the dish, stir in more butter and Parmesan cheese. The polenta will be pourable at this point but sets up a bit as it sits. I think it’s best to serve it immediately but you can always cover it and reheat it later; just keep in mind that it won’t be quite as smooth (not a big deal) and you’ll probably need to add some water to thin it out. Enjoy! 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Add the onion and sauté, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. Add the squash, milk, salt and pepper and bring to a boil. Reduce the heat to medium and slowly add the cornmeal in a thin stream while whisking continuously. (I find it easiest to lightly tap the measuring cup of polenta against the pot so that it sprinkles in.) Reduce the heat to low and simmer, stirring frequently with a whisk, for about 5 minutes or until polenta is smooth and thickened. Remove from the heat and stir in cheese and remaining 2 tablespoons of butter. Serve immediately topped with a bit of butter, more cheese, and herbs (if using). If serving later, place a piece of plastic wrap directly over the polenta to prevent a film from forming and reheat on the stovetop when ready to serve. (You will need to whisk well and add some water or milk to thin it out to the desired consistency when you reheat it.) Note: If you can't find puréed squash, purée it in a food processor or blender. (Mashing it with a fork doesn't work well, as butternut squash is a bit stringy.) Melt 3 tablespoons of the butter in a medium sauce pan over medium-low heat. Add the onion and sauté, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. Add the squash, milk, salt and pepper and bring to a boil. Reduce the heat to medium and slowly add the cornmeal in a thin stream while whisking continuously. (I find it easiest to lightly tap the measuring cup of polenta against the pot so that it sprinkles in.) Reduce the heat to low and simmer, stirring frequently with a whisk, for about 5 minutes or until polenta is smooth and thickened. Remove from the heat and stir in cheese and remaining 2 tablespoons of butter. Serve immediately topped with a bit of butter, more cheese, and herbs (if using). If serving later, place a piece of plastic wrap directly over the polenta to prevent a film from forming and reheat on the stovetop when ready to serve. (You will need to whisk well and add some water or milk to thin it out to the desired consistency when you reheat it.) Note: If you can't find puréed squash, purée it in a food processor or blender. (Mashing it with a fork doesn't work well, as butternut squash is a bit stringy.) Nutrition Information Powered by Per serving (6 servings) Calories: 324 Fat: 18 g Saturated fat: 10 g Carbohydrates: 32 g Sugar: 11 g Fiber: 2 g Protein: 10 g Sodium: 672 mg Cholesterol: 48 mg Per serving (6 servings) Calories: 324 Fat: 18 g Saturated fat: 10 g Carbohydrates: 32 g Sugar: 11 g Fiber: 2 g Protein: 10 g Sodium: 672 mg Cholesterol: 48 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. 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