Butternut Squash Polenta Casserole

A cozy and hearty casserole combining creamy polenta and roasted butternut squash.

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Main Course

Cuisine American

Servings servings

Calories 250 kcal

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:

Keyword Casserole, Vegetarian

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