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