Creamy Grits with Roasted Butternut Squash and Blue

Name: Creamy Grits with Roasted Butternut Squash and Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small butternut squash, peeled, seeded, and chopped or sliced; 3 tablespoons olive oil; 2 teaspoons sea salt, plus more to taste; Freshly ground black pepper; 3 cups water; 1 cup stone-ground yellow grits; 1 cup milk; 1 cup (3 ounces) freshly grated Parmesan cheese; 3 tablespoons unsalted butter; 1 tablespoon fresh rosemary, plus more for garnish; 1/2 cup (2 ounces) crumbled Gorgonzola or other blue cheese

Servings: persons

1 small butternut squash, peeled, seeded, and chopped or sliced
3 tablespoons olive oil
2 teaspoons sea salt, plus more to taste
Freshly ground black pepper
3 cups water
1 cup stone-ground yellow grits
1 cup milk
1 cup (3 ounces) freshly grated Parmesan cheese
3 tablespoons unsalted butter
1 tablespoon fresh rosemary, plus more for garnish
1/2 cup (2 ounces) crumbled Gorgonzola or other blue cheese

1
Preheat the oven to 400F.
2
Toss the squash with the olive oil to coat evenly and season with salt and pepper to taste.
3
Spread in a single layer on a rimmed baking sheet and bake until golden brown around the edges, 30 to 35 minutes, stirring halfway through.
4
While the squash is baking, bring the water to a boil in a large saucepan.
5
Add the 2 teaspoons salt and slowly add the grits in a steady stream, whisking constantly.
6
Reduce the heat to low and cook and stir for 15 to 20 minutes, until the grits begin to thicken.
7
Add the milk and continue to cook and stir for another 5 minutes, until the grains are tender and the mixture is thick.
8
Remove from the heat and add the Parmesan cheese, butter, and rosemary, stirring to melt.
9
Taste for seasoning and add salt and pepper, if desired.
10
Place the grits on a platter or divide evenly between individual serving plates and scatter the roasted squash on top.
11
Sprinkle with the Gorgonzola, garnish with rosemary, and serve warm.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small butternut squash, peeled, seeded, and chopped or sliced, 3 tablespoons olive oil, 2 teaspoons sea salt, plus more to taste, Freshly ground black pepper, and more.

Yes, Creamy Grits with Roasted Butternut Squash and Blue Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Grits with Roasted Butternut Squash and Blue Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions