Butternut Squash Polenta

Name: Butternut Squash Polenta
Yield: Serves 8
Ingredients: 1 small (1½- to 2-pound), butternut squash, halved lengthwise, seeds removed; 1 tablespoon, cold-pressed extra-virgin olive oil, plus extra for serving; , Salt and pepper; 1 , small onion, chopped fine; 1 1/2 teaspoons, minced fresh sage; 1/8 teaspoon, ground nutmeg; 5 cups, water; 1 , bay leaf; Pinch , baking soda; 1 cup whole-grain, coarse-ground cornmeal; 1 ounce, Parmesan cheese, grated (½ cup), plus extra for serving; 2 tablespoons, pepitas, toasted; , Balsamic vinegar

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Butternut squash puree transforms polenta into a nutritious side dish while enhancing its rustic appeal.

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

SERVES8

TIME2½ hours

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

WHY THIS RECIPE WORKS

Butternut squash puree transforms polenta into a nutritious side dish while enhancing its rustic appeal. How much squash could we add without overpowering polenta's texture and sweet corn flavor? Turns out, for 1 cup of cornmeal, a whole sm...

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