butternut squash and ginger polenta

http://calgaryavansino.com/recipes/butternut-squash-ginger-polenta/

  • Serves

    makes 4-6 servings

  • Preparation Time

    40 minutes (incl. cooking time for squash)

  • Cooking Time

    10 minutes

Ingredients

  • 1 medium to large butternut squash (approx. 750g), peeled, de-seeded and diced
  • 1-inch fresh ginger, peeled and grated
  • 175g polenta (i prefer the coarse grain polenta but any variety works)
  • 750ml vegetable stock (or water if you don’t have or can’t make any stock)
  • pinch of salt and ground black pepper
  • 1 medium to large butternut squash (approx. 5 cups), peeled, de-seeded and diced
  • 1-inch fresh ginger, peeled and grated
  • 1 cup polenta (i prefer the coarse grain polenta but any variety works)
  • 3 cups vegetable stock (or water if you don’t have or can’t make any stock)
  • pinch of salt and ground black pepper
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We should always aim to make our meals as colourful as possible (and I don’t mean with food colouring) and this is a wonderful way to add more veggies into a comforting side dish and brighten up your plate at the same time. Kids love the bright orange colour and it’s even a winner the next morning as a savoury breakfast porridge.

Peel, de-seed and dice the butternut squash. Steam it until soft and purée with a food processor, blender or hand mixer.

Next, make your polenta with water or vegetable stock. Place the water/stock in a saucepan on a medium heat and let it rise to boiling point. Then add the polenta and immediately whisk it to a smooth paste. Reduce the heat to a gentle simmer. Keep stirring until the polenta becomes thicker. Add more liquid if required.

This should take around 8-10 minutes or follow the instructions on your packet. Then, add the butternut squash purée and grated ginger to the polenta and season – stir well and serve.