Roasted Acorn Squash with White Polenta Recipe

Name: Roasted Acorn Squash with White Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 acorn squash; 1 1/2 Tbs. olive oil; 1 1/4 tsp. salt; 2 tsp. cracked black pepper; 4 cups vegetable broth or water; ⅓ cup minced onion; 2 small cloves garlic, minced; 1 ⅔ cups white cornmeal or grits; ⅔ cup pine nuts (3 1/2 oz.); 1/2 tsp. minced fresh thyme; 1/2 tsp. minced fresh sage; 1/2 tsp. minced fresh rosemary

Servings: persons

4 acorn squash
1 1/2 Tbs. olive oil
1 1/4 tsp. salt
2 tsp. cracked black pepper
4 cups vegetable broth or water
⅓ cup minced onion
2 small cloves garlic, minced
1 ⅔ cups white cornmeal or grits
⅔ cup pine nuts (3 1/2 oz.)
1/2 tsp. minced fresh thyme
1/2 tsp. minced fresh sage
1/2 tsp. minced fresh rosemary

1
Preheat oven to 400F.
2
Line baking pan with parchment paper.
3
Cut each squash lengthwise in half (from tip to stem) then scoop out seeds and strings.
4
Make a small slice on bottom of each half so it sits flat.
5
With pastry brush, coat squash cavities with oil.
6
Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
7
Place halves, cut side down, in prepared pan and roast until tender but still firm, about 30 minutes.
8
3.
9
Meanwhile, in large, heavy saucepan, combine broth, onion, garlic, 1/4 teaspoon salt and 1/2 teaspoon pepper.
10
Bring to a simmer over low heat, then very gradually whisk in cornmeal.
11
Whisking constantly, cook until mixture is thick, smooth and pulls away from side of saucepan, about 15 minutes.
12
Remove polenta from heat, cover and set aside.
13
In food processor, pulse pine nuts just until coarsely ground.
14
Stir in thyme, sage, rosemary, remaining 1/2 teaspoon salt and remaining 1 teaspoon pepper.
15
Remove squash from oven and reduce heat to 300F.
16
Carefully turn squash; fill each cavity with about 1/2 cup polenta and sprinkle with about 2 tablespoons pine nut mixture, lightly pressing into polenta.
17
Return squash to oven and bake until topping begins to brown, about 25 minutes.
18
Serve hot.

842

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 12 ingredients. The key ingredients include: 4 acorn squash, 1 1/2 Tbs. olive oil, 1 1/4 tsp. salt, 2 tsp. cracked black pepper, and more.

Yes, Roasted Acorn Squash with White Polenta falls under the Soups & Stews 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!

Roasted Acorn Squash with White Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions