Butternut Squash Polenta

Ingredients for Butternut Squash Polenta

• 120g finely chopped onion (1 medium)

• 5 tablespoons unsalted butter

• 1 (350g) package frozen butternut squash purée (sometimes called winter squash

• 350ml ), thawed

• 600ml water

• 475ml whole milk

• 1 1/4 teaspoons salt

• 1/4 teaspoons black pepper

• 180ml instant polenta

• 30g finely grated Parmigiano-Reggiano (120ml )

How to make Butternut Squash Polenta

Cook onion in 45ml butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.

Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.

Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.