Butternut Squash and Spinach Polenta Bowls
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
4 servings
-
Calories
412 kcal
-
Course
Main Course
-
Cuisine
Italian
Butternut Squash and Spinach Polenta Bowls
Report
Roasted butternut squash served over a bed of creamy polenta spiced with fresh rosemary. A comforting and simple fall inspired meal!
Share:
Ingredients
For the squash:
- 1 medium red onion chopped
- 4 cups cubed ¾-inch butternut squash (from a 2-pound butternut squash)
- 2 tablespoons olive oil
- 2 large cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground cinnamon
- 3 cups roughly chopped fresh baby spinach leaves
For the polenta:
- 3 cups water
- 1 cup milk
- ¼ teaspoon salt
- 1 cup coarse polenta
- 1 teaspoon minced fresh rosemary
- ¼ cup shredded Parmesan cheese
- pumpkin seeds for garnish
Add to Shopping List
Instructions
For the squash:
- Preheat the oven to 400ºF.
- Add the red onion and butternut squash to a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the garlic, salt, pepper and cinnamon. Toss to combine and spread in an even layer. Bake for about 30 minutes, stirring once halfway through, until tender and starting to brown.
- As soon as the squash comes out of the oven, add the spinach to the baking sheet and stir to combine. The heat from the baking sheet and vegetables will wilt down the spinach slightly.
For the polenta:
- Meanwhile, bring the water, milk and salt to a gentle boil in a medium saucepan. Slowly pour in the polenta in an even stream, whisking constantly the entire time. Turn the heat down to low and partially cover with a lid. Cook for about 15 to 20 minutes, whisking often, until the polenta is thick and creamy. Remove from the heat and whisk in the rosemary and parmesan until combined. Taste and season with salt and pepper as desired.
- Divide the polenta into 4 bowls. Top each with the squash mixture and a sprinkle of the pumpkin seeds. Serve immediately.
Nutrition Information
Show Details
Calories
412kcal
(21%)
Carbohydrates
41g
(14%)
Protein
29g
(58%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
71mg
(24%)
Sodium
2077mg
(87%)
Potassium
315mg
(9%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
2345IU
(47%)
Vitamin C
9mg
(10%)
Calcium
182mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 41g | 14% |
| Protein | 29g | 58% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 71mg | 24% |
| Sodium | 2077mg | 87% |
| Potassium | 315mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2345IU | 47% |
| Vitamin C | 9mg | 10% |
| Calcium | 182mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Slow Cooker Risotto with Italian Sausage and Butternut Squash (and newborn photos!)
Italian
5.0
(6 reviews)
