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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
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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
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:
Read more: Instant Pot Butternut Squash Risotto Recipe
Nutrition value:
Keywords:
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.
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