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Baked Butternut Squash Polenta

Creamy Baked Butternut Squash Polenta for Cozy Nights

Enjoy a comforting dish with Baked Butternut Squash Polenta, combining sweet roasted squash and creamy polenta topped with Fontina cheese.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta Base
  • 1 cup Polenta Provides a smooth, creamy texture.
  • 4 cups Vegetable Broth Enhances flavor.
  • to taste teaspoon Salt Adjust based on preference.
For the Butternut Squash
  • 1 medium Butternut Squash Roast for best flavor.
For the Cheesy Goodness
  • 1 cup Fontina Cheese Substitute with Gruyère if needed.

Equipment

  • baking dish
  • large pot
  • Baking Sheet
  • Whisk
  • Spatula

Method
 

Cooking Instructions
  1. Preheat the oven to 400°F (200°C) and grease a baking dish.
  2. Peel and cube the butternut squash; roast for 25-30 minutes until tender.
  3. Boil 4 cups of vegetable broth in a pot over medium heat.
  4. Whisk in the polenta gradually; stir continuously for 10-15 minutes until creamy.
  5. Fold in roasted butternut squash and season with salt to taste.
  6. Transfer the mixture to a greased baking dish; add Fontina chunks.
  7. Bake for 20-25 minutes until the cheese is melted and bubbly.
  8. Let cool for 5-10 minutes before serving.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 6000IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Pairs well with a side salad or roasted meats. Can be made ahead of time.

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