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.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.

Step 3

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.

Step 4

Roast the squash in the preheated oven for 25-30 minutes, or until tender and caramelized, tossing halfway through for even cooking.

Step 5

While the squash roasts, bring 4 cups of water to a boil in a medium saucepan.

Step 6

Gradually whisk in the polenta, stirring constantly to prevent lumps.

Step 7

Reduce the heat to low and cook the polenta, stirring frequently, for 25 minutes or until thickened and creamy.

Step 8

Stir in the butter, Parmesan cheese, and 1 teaspoon of salt into the polenta. Adjust seasoning to taste.

Step 9

Once the squash is done, remove it from the oven and toss with the fresh thyme leaves.

Step 10

To serve, spoon the creamy polenta onto a plate or shallow bowl, then top with the roasted butternut squash.

Step 11

Drizzle with the remaining 1 tablespoon of olive oil and garnish with additional Parmesan cheese or fresh thyme if desired.

Nutrition Facts

Serving size	(2274.9g)

Amount per serving	% Daily Value*
Calories	2173.3

Total Fat 93.5g	0%
Saturated Fat 36.0g	0%
Polyunsaturated Fat 4.7g
Cholesterol 145.8mg	0%
Sodium 6312.6mg	0%
Total Carbohydrate 288.6g	0%
Dietary Fiber 39.3g	0%
Total Sugars 19.6g
Protein 62.8g	0%

Vitamin D 4.5IU	0%
Calcium 1337.9mg	0%
Iron 13.0mg	0%
Potassium 2979.9mg	0%

*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.

Source of Calories

Fat: 37.4%

Protein: 11.2%

Carbs: 51.4%