Pumpkin Polenta Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
45 mins
-
Total Time
50 mins
-
Servings
4 servings
-
Calories
413 kcal
-
Course
Dinner
-
Cuisine
North American
Pumpkin Polenta Recipe
Description
This recipe begins by roasting cubed butternut squash until tender, adding a sweet and caramelized note. Meanwhile, sautéed onion and garlic develop a mellow aromatic base before adding polenta, whole milk, and sea salt. The polenta simmers, stirring occasionally, until thick and creamy with a mashed potato-like consistency.
Once cooked, goat cheese melts into the polenta adding tang and richness. Fresh spinach, canned pure pumpkin (not pie mix), sage, and the roasted squash are stirred in to create layers of mild sweetness and earthy herb flavor. The final dish has a creamy and tender texture highlighted by the squash pieces and leafy spinach.
This dish pairs well as a side to roasted meats or as a vegetarian entree when served with a salad. The inclusion of sage adds a subtle herbal depth suitable for fall menus.
For an even creamier texture, some of the milk may be substituted with whipping cream, enhancing the indulgence without altering the core flavors.
Ingredients
- 1 small butternut squash cut into cubes - roast the seeds, if you'd like
- 2 teaspoons olive oil divided
- 1 teaspoon butter
- ½ medium yellow onion finely minced
- 1 clove garlic
- 1 cup polenta
- 4 cups milk see notes, whole
- 1 teaspoon salt sea salt
- 4 tablespoons goat cheese
- 4 cups spinach
- 1 cup pumpkin not pumpkin pie mix, canned pureed
- 1 teaspoon sage dried
Instructions
- Turn your oven to 425 degrees Fahrenheit. Line a baking tray with parchment paper. Put the butternut squash on the tray and toss it with 1 teaspoon of olive oil. Put the pan into the oven (you don't need to wait for it to finish preheating) and roast the squash for 25-30 minutes, or until it is tender.
- Add the remaining teaspoon of oil and the butter to a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft and brown, about 8 minutes. Add the garlic and cook for one more minute.
- Add the polenta, milk, and sea salt to the pot with the onions. Bring it to a boil then reduce the heat to a gentle simmer. Cook the polenta, stirring occasionally, until it resembles mashed potatoes, about 12-15 minutes.
- Stir in the goat cheese, spinach, pumpkin, sage, and roasted butternut squash. Season to taste with sea salt.
Notes
- Use whipping cream in place of some milk for a richer, creamier polenta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 413kcal | 21% |
| Carbohydrates | 73g | 24% |
| Protein | 18g | 36% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 780mg | 33% |
| Potassium | 1418mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 20g | 40% |
| Vitamin A | 33039IU | 661% |
| Vitamin C | 52mg | 58% |
| Calcium | 461mg | 46% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
