(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
This Butternut Squash Polenta Casserole is a cozy, comforting dish perfect for chilly evenings. The creamy polenta pairs beautifully with the sweet, roasted butternut squash, all topped with a generous sprinkle of parmesan cheese. It's a simple yet satisfying meal that brings warmth and flavor to your table. Let's dive into this delicious recipe!
What You Will Need for This Delicious Casserole
What you will need to make butternut squash polenta casserole
- Butternut squash: Adds a sweet, nutty flavor and creamy texture, making the casserole hearty and satisfying.
- Polenta: Provides a rich, creamy base that complements the roasted squash perfectly.
- Vegetable broth: Enhances the polenta's flavor, making it more savory and delicious.
- Parmesan cheese: Adds a salty, umami kick that ties the dish together.
- Olive oil: Helps roast the squash to perfection, adding a subtle richness.
Essential Tools and Instruments
What tools/instruments will be needed to make Butternut Squash Polenta Casserole Recipe
- Baking sheet: Needed to roast the butternut squash evenly, ensuring it becomes tender and caramelized.
- Saucepan: Essential for cooking the polenta to a smooth, thick consistency.
- Whisk: Helps incorporate the polenta into the broth without lumps.
- Baking dish: Used to layer the cooked polenta and roasted squash, then bake everything together.
- Oven: Roasts the squash and bakes the casserole, bringing all the flavors together.
Butternut Squash Polenta Casserole
A cozy and hearty casserole combining creamy polenta and roasted butternut squash.
Print
Jump to comment
Pin This
Equipment
- Baking Dish
- Saucepan
- Mixing bowl
Ingredients:
Main Ingredients
- 1 large butternut squash peeled and cubed
- 2 cups polenta
- 4 cups vegetable broth
- 1 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, and pepper. Roast for 25 minutes.
- In a saucepan, bring vegetable broth to a boil. Slowly whisk in polenta.
- Reduce heat and cook until thickened, about 10 minutes. Stir in Parmesan cheese.
- Spread polenta in a baking dish. Top with roasted butternut squash.
- Bake for 15 minutes. Serve warm.
Notes:
Feel free to add other roasted vegetables or herbs for extra flavor.
Nutrition value:
Calories: 250kcalCarbohydrates: 40gProtein: 8gFat: 8gSaturated Fat: 3gCholesterol: 10mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 4gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 2mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare polenta and roast butternut squash as directed.
- Assemble casserole but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in fridge up to 2 days.
Freezing Instructions
- Assemble casserole without baking.
- Wrap tightly in plastic wrap, then foil.
- Freeze up to 3 months.
- Thaw overnight in fridge before baking.
- Bake as directed, adding 10 extra minutes.
Roasting butternut squash intensifies its natural sweetness, making the polenta casserole even more flavorful.
Frequently Asked Questions
FAQ:
How long does it take to make this casserole?
About 50 minutes, including prep and cooking time.
Can I use a different type of squash?
Yes, you can substitute with acorn or kabocha squash.
Is it possible to make this dish vegan?
Absolutely, just replace parmesan with a vegan cheese alternative.
Can I prepare this casserole ahead of time?
Yes, assemble it and refrigerate. Bake when ready to serve.
What can I serve with this casserole?
A fresh green salad or roasted vegetables pair well.
0 thoughts on “Butternut Squash Polenta Casserole Recipe”