Butternut Squash Polenta

1. 1

   Preheat the oven to 350.

2. 2

   Rub the cut side of the butternut squash with the olive oil and season with kosher salt and pepper.

3. 3

   Set the squash cut side down on a baking sheet and roast for 45 minutes, or until very tender when pierced.

4. 4

   Let the squash cool, then scoop the flesh into a bowl and mash lightly.

5. 5

   Meanwhile, in a large saucepan, combine the water, milk and table salt and bring to a boil.

6. 6

   Gradually whisk in the cornmeal and bring to a simmer.

7. 7

   Reduce the heat to low and cook, stirring every few minutes, until the cornmeal is smooth, about 30 minutes.

8. 8

   Stir in the butter, Parmesan and mashed butternut squash.

9. 9

   Season the polenta with kosher salt and pepper and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.