Is there anything more comforting than a warm, hearty bowl of polenta on a chilly evening? I think not. But why settle for the ordinary when you can elevate it with a unique twist? Imagine a painting. It starts with a blank canvas (polenta), and then you add layers of vibrant colors (butternut squash and sage). That’s what this recipe is all about – adding layers of flavor to the humble polenta.
This Butternut Squash and Sage Polenta recipe is my favorite go-to during the fall season. Not only does it bring together the sweet, nutty flavor of butternut squash and the earthy aroma of sage, but it’s also incredibly easy to make. Isn’t it wonderful when we can turn simple ingredients into a culinary masterpiece?
The Star Ingredients: Butternut Squash and Sage
Butternut squash, with its sweet and nutty flavor, is the heart of this recipe. It lends a beautiful golden hue and a creamy texture to the polenta. Plus, it’s packed with vitamins A and C, making it a healthy addition to any meal.
On the other hand, sage, with its robust, earthy aroma, complements the sweetness of the squash perfectly. It’s also known for its numerous health benefits, including boosting cognitive function and improving bone health.
The Humble Polenta
Polenta, a traditional Italian dish, is a versatile ingredient that forms the base of our recipe. Made from coarsely ground yellow cornmeal, it can be cooked to be creamy and thick, or allowed to cool and solidify into a loaf that can be baked or fried.
In this recipe, we’re keeping our polenta soft and creamy to allow the flavors of the butternut squash and sage to shine through. It’s the perfect canvas for our flavorful additions.
The Perfect Fall Dish
This Butternut Squash and Sage Polenta recipe is the epitome of fall comfort food. It brings together the bounty of the season in a heartwarming dish that’s perfect for cozy family dinners or holiday gatherings.
Plus, it’s quick and easy to prepare, making it ideal for those busy weeknight dinners when you want something comforting but don’t have a lot of time to spend in the kitchen.
Ingredients
- 1 medium-sized butternut squash
- 1 cup of polenta
- 4 cups of vegetable stock
- 2 tablespoons of chopped fresh sage
- 2 tablespoons of butter
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cut the butternut squash into cubes and roast in an oven preheated at 200 degrees Celsius until soft and slightly caramelized.
- In a saucepan, bring the vegetable stock to a boil.
- Slowly whisk in the polenta, reduce heat to low, and let it simmer, stirring occasionally, until it becomes thick and creamy.
- Stir in the roasted butternut squash, chopped sage, and butter. Season with salt and pepper.
- Serve the polenta hot with a sprinkle of grated Parmesan cheese on top.
Cook and Prep Times
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
Tips for Butternut Squash And Sage Polenta
1. You can enhance the flavor of the squash by roasting it with some garlic and olive oil. 2. Always add the polenta slowly to the boiling stock to prevent lumps. 3. Fresh sage is best for this recipe, but you can use dried sage if fresh isn’t available. Just remember to use less as dried herbs are more concentrated.
Why This Recipe is a Must-Try
This recipe is a delicious fusion of sweet and savory flavors. The creamy polenta, sweet roasted butternut squash, and earthy sage create a symphony of flavors that is both comforting and satisfying. Plus, it’s a great way to enjoy the season’s produce and add a touch of elegance to your fall meals.
Nutrition Information
- Calories: 320 kcal
- Protein: 7g
- Carbohydrates: 60g
- Fat: 6g