Butternut Squash Polenta

This comes from Gourmet, December 2005. It was delicious. I made a few minor changes. First, they called for a 12 oz. package of frozen butternut squash puree. I did not even know such a thing existed, so I peeled and seeded a butternut squash, cut it in pieces and steamed it for about 20 minutes. Worked fine. The recipe also specified instant polenta, another thing I had never encountered. I used regular polenta and it, too, worked fine. Finally I flung in a little rosemary I had harvested and not yet used. Yum.


Butternut Squash Polenta
Print Recipe
Servings Prep Time
4 25
Servings Prep Time
4 25
Butternut Squash Polenta
Print Recipe
Servings Prep Time
4 25
Servings Prep Time
4 25
Ingredients
Servings:
Instructions
  1. Cook onion in 3 T. butter about 8 min. Stir in squash and cook a couple more minutes.
  2. Bring water, milk, salt and pepper to a boil. Add polenta while stirring constantly. Turn down heat and cook about 5 minutes.
  3. Stir in squash mixture. Cook about 3 or 4 minutes. Remove from heat and stir in cheese (and rosemary or whatever). Add a little butter if you feel you must.
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