Cheesy Baked Butternut Squash Polenta Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEESY BAKED BUTTERNUT SQUASH POLENTA



Cheesy Baked Butternut Squash Polenta image

Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked it will be full of gooey pockets of cheese throughout.

Provided by Anna Stockwell

Categories     Squash     Milk/Cream     Nutmeg     Cheese     Parmesan     Butter     Olive Oil     Sage     Fontina     Thanksgiving     Side     Bake     Wheat/Gluten-Free     Vegetarian

Yield 10-12 servings

Number Of Ingredients 10

1 Tbsp. kosher salt, plus more
1 cup coarse polenta (about 5 oz.)
1 medium butternut squash (about 2 lb.), peeled, seeds removed, cut into 1" pieces
2 cups whole milk
1/4 tsp. freshly grated nutmeg
1 1/2 oz. Parmesan, finely grated (about 1/2 cup)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, plus more for pan
3 Tbsp. extra-virgin olive oil
3/4 cup sage leaves
1/2 lb. Fontina cheese, cut into 1/2" pieces

Steps:

  • Combine 1 Tbsp. salt and 6 cups water in a large pot and bring to a boil. Gradually whisk in polenta, then cook over medium-high heat, whisking constantly, until polenta just begins to thicken, about 5 minutes. Stir in squash, reduce heat to medium-low, and continue to cook, stirring occasionally, until polenta is thick and no longer gritty, and squash mashes easily when pressed with the back of a spoon, 30-40 minutes.
  • Mix in milk and nutmeg, increase heat to medium-high, and cook, stirring constantly and smashing squash with the back of spoon, until squash is dissolved into the polenta, 10-15 minutes. Remove from heat and stir in Parmesan and 1/4 cup butter until melted. Let cool slightly.
  • Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add sage and cook, stirring, just until leaves are lightly crisped and darker in color, about 1 minute. Using a slotted spoon, transfer sage to a paper towel-lined plate to drain.
  • Grease a shallow 3-qt. baking dish with butter, then transfer polenta mixture to baking dish. Scatter Fontina cheese over and press down lightly with spoon to submerge. Top with crisped sage. Let cool to room temperature, then cover and chill overnight and up to 2 days.
  • Preheat oven to 375°F. Uncover dish and bake casserole until bubbly and lightly browned on top, 30-35 minutes. Let sit 10 minutes before serving.

BAKED BUTTERNUT SQUASH-AND-CHEESE POLENTA



Baked Butternut Squash-and-Cheese Polenta image

One of Anna Thomas's latest dishes is this crusty baked polenta, swirled with mashed butternut squash and smoked Gouda cheese.

Categories     baked polenta     The New Vegetarian Epicure     anna thomas     The Vegetarian Epicure     polenta casserole

Time 5h15m

Yield 8

Number Of Ingredients 12

1 butternut squash
2 tbsp. extra-virgin olive oil
c. pine nuts
1 large onion
1/2 tsp. dried sage
Salt and freshly ground pepper
6 c. water
2 c. coarse polenta
unsalted butter
4 oz. smoked Gouda
1/4 c. Freshly grated Parmigiano-Reggiano cheese
2 tbsp. grated Parmigiano-Reggiano cheese, combined with above

Steps:

  • Preheat the oven to 375 degrees F. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups.) Spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.
  • Meanwhile, in a skillet, heat the 2 tablespoons of olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, 25 minutes; add a few tablespoons of water if the onion looks dry.
  • In a saucepan, bring the 6 cups of water to a boil. Whisk in the polenta and 1 teaspoon of salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon of butter along with the mashed squash, pine nuts, onion, Gouda, and half of the grated Parmigiano cheese. Pour the hot polenta into a buttered large cast-iron skillet. Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm, about 3 hours.
  • Rub the surface of the polenta with softened butter and sprinkle with the remaining grated Parmigiano cheese. Bake in a 375 degrees F oven for 1 hour, until the top and side are lightly browned and crisp. Let stand for 20 minutes before cutting it into wedges.

ROASTED WINTER VEGETABLES WITH CHEESY POLENTA



Roasted Winter Vegetables With Cheesy Polenta image

From Eating Well. I use real garlic roasted with the veggies instead of powder and sweet potato instead of squash. Great served with a salad.

Provided by FrVanilla

Categories     Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 cups cauliflower florets, chopped
4 cups butternut squash, peeled and cubed (1 1/2-inch chunks)
1 medium onion, sliced
2 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
3/4 teaspoon fresh ground pepper, divided
1/4 teaspoon salt
2 1/2 cups vegetable broth or 2 1/2 cups reduced-sodium chicken broth
1 cup water
3/4 cup cornmeal
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
2/3 cup parmesan cheese, finely shredded

Steps:

  • Preheat oven to 500°F.
  • Toss cauliflower, squash and onion in a large bowl with oil, garlic powder, 1/2 teaspoon pepper and salt. Spread on a rimmed baking sheet. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.
  • Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining 1/4 teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.

BUTTERNUT SQUASH POLENTA



Butternut Squash Polenta image

Categories     Vegetable     Side     Quick & Easy     Cornmeal     Butternut Squash     Hominy/Cornmeal/Masa     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 9

3/4 cup finely chopped onion (1 medium)
5 tablespoons unsalted butter
1 (12-oz) package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed
2 1/2 cups water
2 cups whole milk
1 1/4 teaspoons salt
1/4 teaspoon black pepper
3/4 cup instant polenta
1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Steps:

  • Cook onion in 3 tablespoons 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.

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)



Easy Oven-Baked Real Polenta (Not Instant) image

Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.

Provided by Nancy

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

cooking spray
3 cups water
1 cup polenta
salt to taste
1 cup mashed butternut squash
½ cup sour cream
½ cup grated Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
  • Pour water into the prepared dish; stir in polenta and salt.
  • Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g

SOFT POLENTA WITH ROAST SQUASH, KALE & HAZELNUTS



Soft polenta with roast squash, kale & hazelnuts image

This dish makes a wonderful accompaniment to a roast chicken or some lovely crackling-covered pork. It works well as a vegetarian main course too

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 14

100g shallots
½ butternut squash , peeled and chopped into chunks
3 tbsp olive oil
3 thyme sprigs , leaves picked
2 garlic cloves , crushed
½ tsp chilli flakes
freshly grated nutmeg (about 1/4 of a whole nutmeg)
200g curly kale , tough stalks removed
1 lemon , zested and juiced
50g hazelnuts , halved or roughly chopped
700ml chicken stock or vegetable stock
150g fine polenta
50ml milk
50g parmesan or ricotta salata (available from ocado.com), plus some shavings to serve

Steps:

  • Boil the kettle, put the shallots in a bowl, pour over kettle-hot water and set aside for 10 mins. This will make them much easier to peel. Heat oven to 200C/180C fan/gas 6.
  • Once cooled a little, drain and peel the shallots, and halve any large ones. In a large roasting tin, toss the shallots and squash with 1 tbsp oil and some seasoning. Roast for 25 mins.
  • Add the thyme, garlic, chilli, nutmeg, kale, lemon zest and hazelnuts to the roasting tin. Season and toss with the remaining oil. Return to the oven for another 15 mins.
  • While the vegetables are roasting, bring the stock to the boil in a saucepan. Pour in the polenta in a thin, steady stream, whisking continuously. Cook for 2-3 mins, then add the milk, season well and stir in the cheese. The polenta should have the consistency of loose mashed potato. Keep warm until ready to serve - the polenta will form a skin and thicken if left for too long, so cover with a piece of baking parchment, and stir in some extra milk if you need to.
  • To serve, pour the warm polenta onto a large serving platter and top with the roasted veg. Squeeze over a little lemon juice and finish with some parmesan shavings.

Nutrition Facts : Calories 442 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 0.8 milligram of sodium

POLENTA WITH BUTTERNUT SQUASH



Polenta With Butternut Squash image

Butternut squash adds a lot of flavor and color. Serve topped with wild mushroom cream sauce or sausage apple saute.

Provided by KelBel

Categories     Grains

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs butternut squash, halved lengthwise, seeded
6 large garlic cloves, unpeeled
3 tablespoons olive oil
3/4 teaspoon dried rubbed sage
2 3/4 cups chicken broth
1 3/4 cups water
1 1/2 teaspoons salt
1 1/2 cups polenta
1 tablespoon fresh sage, minced
3/4 cup parmesan cheese

Steps:

  • Preheat oven to 375°F Arrange squash, cut side up, in large roasting pan. Place garlic cloves in squash cavities. Drizzle oil over. Sprinkle with dried sage, salt and pepper. Bake until squash is tender, about 1 hour 30 minutes. Cool slightly. Peel squash and garlic. Transfer to processor and puree.
  • Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is very thick and creamy, stirring often, about 20 minutes.
  • Stir in fresh sage and 3 cups squash puree (reserve any remaining puree for another use). Cook until heated through, about 2 minutes. Stir in cheese. Season with salt and pepper.

Nutrition Facts : Calories 350.6, Fat 12.3, SaturatedFat 3.5, Cholesterol 11, Sodium 1144.2, Carbohydrate 52.4, Fiber 7, Sugar 5.7, Protein 12.1

CHEESY POLENTA



Cheesy Polenta image

This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.

Provided by dadrules

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 35m

Yield 8

Number Of Ingredients 7

2 cups whole milk
2 cups water
1 ½ teaspoons kosher salt
1 cup polenta or yellow cornmeal
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar cheese, shredded

Steps:

  • In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g

CRUNCHY CHEESY OVEN-BAKED POLENTA



Crunchy Cheesy Oven-Baked Polenta image

Gorgonzola and pecorino-Romano cheeses, Italian-style panko crispy bread crumbs and whipping cream transform polenta into a cheesy and delicious vegetarian side dish or appetizer.

Provided by By Arlene Cummings

Categories     Side Dish

Time 30m

Yield 7

Number Of Ingredients 10

2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, finely chopped
1 1/2 cups whipping cream
1 cup crumbled Gorgonzola or blue cheese (4 oz)
1/4 cup grated pecorino-Romano or Parmesan cheese
1 roll (17 oz) refrigerated plain polenta
Freshly ground black pepper
1/2 cup Progresso™ Italian style panko crispy bread crumbs
2 tablespoons chopped fresh basil

Steps:

  • Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
  • In 1 1/2-quart saucepan, cook oil, butter and garlic over medium-high heat 2 to 3 minutes or until garlic is transparent (do not let garlic burn). Add whipping cream; heat to a slight simmer. Stir in Gorgonzola cheese until melted. Stir in pecorino-Romano cheese. Remove from heat.
  • Cut polenta into 1/2-inch-thick slices. Arrange slices in pan. Ladle cheese sauce evenly over polenta; sprinkle with pepper. Sprinkle bread crumbs evenly over top.
  • Bake uncovered about 15 minutes.
  • Set oven control to broil. Broil 2 to 3 minutes or until top is golden brown. Garnish with basil. Serve warm.

Nutrition Facts : ServingSize 1 Serving

BUTTERNUT SQUASH POLENTA WITH SAUSAGE AND ONION



Butternut Squash Polenta With Sausage and Onion image

In this savory, satisfying dinner, finely ground polenta and grated butternut squash are cooked together in one pot, the squash adding sweetness to the savory cornmeal. Then browned sausages and onions seasoned with rosemary and fennel seeds are spooned on top to round out the meal. It's a dish simple enough for a weeknight, but the butternut squash makes it interesting enough to serve to guests.If you can't find finely ground polenta, you can substitute coarse; just add another cup of water and plan on cooking the mixture for an extra 10 to 15 minutes. You could also substitute coarsely ground cornmeal for the fine polenta. Try to avoid using instant (or quick-cooking) polenta, but if it's all you can find, add the squash, salt and bay leaf to the boiling water 15 minutes before stirring in the polenta, so the squash gets a chance to soften. Just do not use the prepared polenta that comes in a tube. You can grate the squash the day before and store it in a plastic bag in the fridge.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 1/2 teaspoons kosher salt, more as needed
1 bay leaf
1 cup fine polenta (not quick cooking)
5 ounces seeded and peeled butternut squash, coarsely grated (1 cup)
3 tablespoons unsalted butter
Black pepper, as needed
1 tablespoon extra-virgin olive oil, more as needed
1 1/2 pounds sweet or hot Italian pork sausage, sliced into 1/4-inch rounds
2 teaspoons minced rosemary
1 teaspoon fennel seeds (optional)
2 small onions, peeled, halved, and sliced into 1/4-inch half moons
Rosemary sprigs, for garnish (optional)

Steps:

  • In a large pot over medium-high heat, combine 4 1/2 cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Stir in butter and black pepper. Taste and adjust seasoning if needed.
  • While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, rosemary and fennel seeds if using. Cook, stirring occasionally, until the meat is golden and cooked through, 7 to 10 minutes. (Do this in batches if necessary, adding oil if the pan looks dry.) Transfer to a paper-towel-lined plate.
  • Add more oil to the skillet if it looks dry, then add onions. Cook, stirring occasionally, until onions are tender and golden, 10 to 15 minutes. Return sausage to pan and stir to heat through. Spoon polenta into bowls and top with sausage and onion, garnished with rosemary if you like.

Nutrition Facts : @context http, Calories 773, UnsaturatedFat 30 grams, Carbohydrate 41 grams, Fat 55 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 19 grams, Sodium 1266 milligrams, Sugar 4 grams, TransFat 1 gram

More about "cheesy baked butternut squash polenta food"

CHEESY BAKED BUTTERNUT SQUASH POLENTA - HARMONS GROCERY
cheesy-baked-butternut-squash-polenta-harmons-grocery image
Remove sage leaves and add to polenta-squash mixture. Increase heat to medium-high and stir constantly, about 8-10 minutes. Add fontina cheese, nutmeg, salt, and pepper. Remove from heat. In a small saucepan over …
From harmonsgrocery.com


BAKED BUTTERNUT SQUASH-AND-CHEESE POLENTA RECIPE
In a saucepan, bring the 6 cups of water to a boil. Whisk in the polenta and 1 teaspoon of salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes.
From foodandwine.com
4/5 (677)
Total Time 2 hrs 15 mins
Servings 8
  • Preheat the oven to 375°. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups.) Spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.
  • Meanwhile, in a skillet, heat the 2 tablespoons of olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, 25 minutes; add a few tablespoons of water if the onion looks dry.
  • In a saucepan, bring the 6 cups of water to a boil. Whisk in the polenta and 1 teaspoon of salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon of butter along with the mashed squash, pine nuts, onion, Gouda and half of the grated Parmigiano cheese. Pour the hot polenta into a buttered large cast-iron skillet. Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm, about 3 hours.
  • Rub the surface of the polenta with softened butter and sprinkle with the remaining grated Parmigiano cheese. Bake in a 375° oven for 1 hour, until the top and side are lightly browned and crisp. Let stand for 20 minutes before cutting it into wedges.


CHEESY BAKED BUTTERNUT SQUASH POLENTA | RECIPE | BAKED BUTTERNUT …
Nov 1, 2019 - Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the …
From pinterest.co.uk


BAKED BUTTERNUT SQUASH AND CHEESE POLENTA - CUISINART
In a saucepan, bring the 6 cups of water to a boil. Whisk in the polenta and 1 teaspoon of salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon …
From cuisinart.com


CHEESY BAKED BUTTERNUT SQUASH POLENTA | BAKED BUTTERNUT SQUASH, …
Mar 19, 2020 - Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the …
From pinterest.com.au


POLENTA BAKE WITH BUTTERNUT SQUASH - GOOD HOUSEKEEPING
In 8- by 8-inch ceramic or glass baking dish, place 6 slices polenta. Cut remaining 2 slices into 1/4-inch dice; set aside. In nonstick 12-inch skillet, heat oil over medium heat until …
From goodhousekeeping.com


CHEESY BAKED POLENTA - GATHERING FLAVORS
Make it a main course or a side dish.
From gatheringflavors.com


CREAMY POLENTA WITH BUTTERNUT SQUASH AND CHICKPEAS
Add the cubed pumpkin and chickpeas to a baking dish. Add smoked paprika, and ground coriander (or any spices that you like). Drizzle with some olive oil, and mix until well …
From sunglowkitchen.com


CREAMY BUTTERNUT SQUASH POLENTA RECIPE - RECIPES.NET
Luscious and creamy, this buttery butternut squash polenta makes for the most delectably cheesy side to any meal! Whip up a serving in just 20 minutes. Whip up a serving …
From recipes.net


CHEESY BAKED BUTTERNUT SQUASH - ALL INFORMATION ABOUT HEALTHY …
Toss chunks of butternut squash with olive oil; add cheeses and mix until well combined. Season with salt and pepper. Transfer to previously prepared baking dish. Sprinkle with …
From therecipes.info


ROASTED WINTER VEGETABLES WITH CHEESY POLENTA - EATINGWELL
Step 1. Preheat oven to 500 degrees F. Advertisement. Step 2. Toss cauliflower, squash and onion in a large bowl with oil, garlic powder, 1/2 teaspoon pepper and salt. Spread on a …
From eatingwell.com


CHEESY BAKED BUTTERNUT SQUASH POLENTA | RECIPE | BEST BUTTERNUT …
Sep 20, 2021 - Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the …
From pinterest.co.uk


THE CREAMY, CHEESY POLENTA DISH YOU’LL WANT THIS FALL
Preheat an oven to 450°F (230°C). In a large pot over high heat, bring 5 cups (40 fl. oz./1.25 l) of water and 1/2 tsp. salt to a boil. Stir in the polenta and bring to a boil. Reduce the …
From blog.williams-sonoma.com


CHEESY BAKED BUTTERNUT SQUASH - GOURMANDELLE
Instructions. Cut the butternut squash in half length-wise and clean the seeds. Brush with oil, season with salt and pepper, and bake uncovered for 40-45 minutes at 180 …
From gourmandelle.com


CHEESY BAKED BUTTERNUT SQUASH POLENTA | RECIPE | BAKED BUTTERNUT …
Nov 7, 2019 - Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the …
From pinterest.com


CHEESY BAKED BUTTERNUT SQUASH POLENTA | SQUASH - MILK/CREAM
The butternut squash melts into the polenta as it cooks. Butter nut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking …
From headtopics.com


CREAMY POLENTA W/ ROASTED BUTTERNUT SQUASH & BRUSSELS SPROUTS
1) Preheat oven to 400 degrees. Add the butternut squash, brussels sprouts, oil, 1/2 teaspoon salt, a pinch of pepper, and thyme to a baking sheet. Toss to combine evenly …
From lifeisbutadish.com


CHEESY BAKED BUTTERNUT SQUASH POLENTA FOOD- WIKIFOODHUB
Place the butternut squash halves on a half sheet pan or large baking tray. Very lightly brush the squash flesh with the olive oil or avocado oil and lightly sprinkle with salt. You can roast the …
From wikifoodhub.com


BUTTERNUT SQUASH-POLENTA GRATIN RECIPE - RECIPES.NET
Set the squash halves on a small baking sheet, cut side down, and bake in the lower third of the oven for 30 minutes, or until tender. Scrape the squash flesh into a medium …
From recipes.net


CHEESY BUTTERNUT SQUASH POLENTA | VIOLIFE FOODS
Directions. In a large pot, bring water and sea salt to a boil. Gradually whisk in polenta and butternut squash puree. Reduce heat and simmer gently until mixture is very …
From violifefoods.com


CHEESY BAKED BUTTERNUT SQUASH POLENTA
5. Mix in milk and nutmeg, increase heat to medium-high, and cook, stirring constantly and smashing squash with the back of spoon, until squash is dissolved into the polenta, 10–15 …
From goose.horine.dev


CHEESY POLENTA WITH ROASTED VEGETABLES - WILLIAMS-SONOMA
Directions: Preheat an oven to 450°F (230°C). In a large pot over high heat, bring 5 cups (40 fl. oz./1.25 l) of water and 1/2 tsp. salt to a boil. Stir in the polenta and bring to a boil. Reduce the …
From williams-sonoma.com


BUTTERNUT SQUASH POLENTA WITH SAUSAGE AND ONION BEST RECIPES
In a large pot over medium-high heat, combine 4 1/2 cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low …
From findrecipes.info


BAKED BACON, BUTTERNUT SQUASH & POLENTA CASSEROLE, 7 POINTS+
Cook over very low heat, stirring frequently, until tender, about 30 minutes. The polenta will get very thick and that is ok. 5. Remove from heat and stir in 1 tablespoon of …
From danicasdaily.com


POLENTA WITH BUTTERNUT SQUASH RECIPE - FOOD NEWS
Polenta Bake with Butternut Squash. Polenta with Fontina and Roasted Vegetables. Preheat the oven to 450°F (230°C). Oil a rimmed baking sheet and an 8-inch (20-cm.) baking dish. In a …
From foodnewsnews.com


BUTTERNUT SQUASH-POLENTA GRATIN RECIPE - FOOD & WINE
Set the squash halves on a small baking sheet, cut side down, and bake in the lower third of the oven for 30 minutes, or until tender. Scrape the squash flesh into a medium bowl and mash …
From foodandwine.com


BUTTERNUT SQUASH AND CHEESY BUCKWHEAT POLENTA
Butternut squash is cubed and roasted to perfection until tender. It lays on a bed of polenta that has been laced with toasty buckwheat and loaded with cheese. This cheesy …
From dev.cookingandbeer.com


CREAMY POLENTA WITH BUTTERNUT SQUASH | RECIPE - RACHAEL RAY SHOW
Preparation. Heat a medium-size saucepot over medium-high heat with the stock and milk. Bring the liquids to a simmer and stir in the polenta, whisking constantly so it doesn't clump. …
From rachaelrayshow.com


CHEESY BAKED BUTTERNUT SQUASH RECIPE - DIETHOOD
Instructions. Preheat oven to 375. Coat a 9x13 casserole dish with cooking spray and set aside. Melt butter in a frying pan. Reduce heat to low and add garlic; cook until garlic …
From diethood.com


CHEESY BAKED BUTTERNUT SQUASH POLENTA
Oct 31, 2019 - Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the …
From pinterest.fr


CHEESE POLENTA & BUTTERNUT SQUASH CASSEROLE - 2 COOKIN MAMAS
Recipes » Vegetables & Side Dishes » Cheese Polenta & Butternut Squash Casserole Published: Nov 4, 2015 · Modified: Oct 27, 2020 by Linda Warren Cheese Polenta …
From 2cookinmamas.com


CHEESY VEGAN BUTTERNUT SQUASH POLENTA | NUVO
Cheesy Butternut Squash Polenta. Serves 4. Ingredients. 3 cups water. 1½ teaspoons sea salt. ½ cup corn-grits polenta. ¼ cup butternut squash purée (canned, …
From nuvomagazine.com


CREAMY BUTTERNUT SQUASH POLENTA - ONCE UPON A CHEF
Begin by melting a few tablespoons of butter in a saucepan and adding some finely chopped onions. Cook over low heat until soft and translucent. Add the milk, butternut squash purée, …
From onceuponachef.com


CHEESY BAKED POLENTA - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in …
From therecipes.info


Related Search