Name: Creamy Butternut Squash Polenta
Total time: 20 min
Yield: 4-6 (as a side dish)
Ingredients: 5 tablespoons unsalted butter, divided; 1 cup very finely chopped yellow onion, from one small onion; 4½ cups whole milk; 1 (12-oz) package frozen butternut squash or winter squash purée (about 1½ cups), thawed (see note); 1½ teaspoons salt; ¼ teaspoon freshly ground black pepper; ¾ cup instant polenta or fine yellow cornmeal; ¼ cup finely grated Parmigiano-Reggiano or Pecorino Romano; Finely chopped fresh herbs, for serving (optional)

Ingredients

(Servings: 4-6 (as a side dish))

5 tablespoons unsalted butter, divided

1 cup very finely chopped yellow onion, from one small onion

4½ cups whole milk

1 (12-oz) package frozen butternut squash or winter squash purée (about 1½ cups), thawed (see note)

1½ teaspoons salt

¼ teaspoon freshly ground black pepper

¾ cup instant polenta or fine yellow cornmeal

¼ cup finely grated Parmigiano-Reggiano or Pecorino Romano

Finely chopped fresh herbs, for serving (optional)

Creamy Butternut Squash Polenta

Ingredients

Steps

Nutrition Facts

Comments

Creamy Butternut Squash Polenta

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts