My F&W
quick save (...)

Butternut Squash Polenta


Adding butternut squash to polenta makes it especially smooth and slightly sweet.

Plus: Ultimate Thanksgiving Guide

Plus: More Vegetable Recipes and Tips

  1. 1 small butternut squash (1 1/2 pounds), halved lengthwise
  2. 1 tablespoon olive oil
  3. Kosher salt and freshly ground pepper
  4. 4 cups water
  5. 4 cups milk
  6. 1/2 teaspoon table salt
  7. 2 cups fine cornmeal, preferably organic
  8. 4 tablespoons unsalted butter
  9. 1/2 cup freshly grated Parmesan cheese
  1. Preheat the oven to 350°. Rub the cut side of the butternut squash with the olive oil and season with kosher salt and pepper. Set the squash cut side down on a baking sheet and roast for 45 minutes, or until very tender when pierced. Let the squash cool, then scoop the flesh into a bowl and mash lightly.
  2. Meanwhile, in a large saucepan, combine the water, milk and table salt and bring to a boil. Gradually whisk in the cornmeal and bring to a simmer. Reduce the heat to low and cook, stirring every few minutes, until the cornmeal is smooth, about 30 minutes. Stir in the butter, Parmesan and mashed butternut squash. Season the polenta with kosher salt and pepper and serve hot.
Make Ahead The polenta can be kept warm in a water bath for up to 30 minutes.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.