Butternut Squash Polenta

Name: Butternut Squash Polenta
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 340 grams package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed; 177 milliliters finely chopped onion (1 medium); 118 milliliters oz finely grated Parmigiano-Reggiano; 177 milliliters instant polenta; 1 teaspoons salt; 5 Tbsps unsalted butter; 591 milliliters water; 473 milliliters whole milk

Butternut Squash Polenta

You can never have too many side dish recipes, so give Butternut Squash Polentan Head to the store and pick up butter, butternut squash purée, instant polenta, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes. It is a good option if you're following a gluten free diet.

Instructions

Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.

Ingredients you will need

Butter

Squash

Onion

Equipment you will use

Frying Pan

Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot.

Ingredients you will need

Pepper

Water

Milk

Salt

Equipment you will use

Pot

Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.

Ingredients you will need

Polenta