5 from 3 votes
Butternut Squash and Spinach Polenta Bowls
Roasted butternut squash served over a bed of creamy polenta spiced with fresh rosemary. A comforting and simple fall inspired meal!
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
4
servings
Calories:
412 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the squash:
- 1 red onion chopped, medium
- 4 cups cubed ¾-inch butternut squash (from a 2-pound butternut squash)
- 2 tablespoons olive oil
- 2 garlic minced, large cloves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground cinnamon
- 3 cups baby spinach roughly chopped, fresh leaves
For the polenta:
- 3 cups water
- 1 cup milk
- ¼ teaspoon salt
- 1 cup polenta coarse
- 1 teaspoon rosemary minced fresh
- ¼ cup Parmesan Cheese shredded
- pumpkin seeds for garnish
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 412
% 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.