BUTTERNUT SQUASH POLENTA WITH SAUSAGE AND ONION
In this savory, satisfying dinner, finely ground polenta and grated butternut squash are cooked together in one pot, the squash adding sweetness to the savory cornmeal. Then browned sausages and onions seasoned with rosemary and fennel seeds are spooned on top to round out the meal. It's a dish simple enough for a weeknight, but the butternut squash makes it interesting enough to serve to guests.If you can't find finely ground polenta, you can substitute coarse; just add another cup of water and plan on cooking the mixture for an extra 10 to 15 minutes. You could also substitute coarsely ground cornmeal for the fine polenta. Try to avoid using instant (or quick-cooking) polenta, but if it's all you can find, add the squash, salt and bay leaf to the boiling water 15 minutes before stirring in the polenta, so the squash gets a chance to soften. Just do not use the prepared polenta that comes in a tube. You can grate the squash the day before and store it in a plastic bag in the fridge.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large pot over medium-high heat, combine 4 1/2 cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Stir in butter and black pepper. Taste and adjust seasoning if needed.
- While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, rosemary and fennel seeds if using. Cook, stirring occasionally, until the meat is golden and cooked through, 7 to 10 minutes. (Do this in batches if necessary, adding oil if the pan looks dry.) Transfer to a paper-towel-lined plate.
- Add more oil to the skillet if it looks dry, then add onions. Cook, stirring occasionally, until onions are tender and golden, 10 to 15 minutes. Return sausage to pan and stir to heat through. Spoon polenta into bowls and top with sausage and onion, garnished with rosemary if you like.
Nutrition Facts : @context http, Calories 773, UnsaturatedFat 30 grams, Carbohydrate 41 grams, Fat 55 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 19 grams, Sodium 1266 milligrams, Sugar 4 grams, TransFat 1 gram
BUTTERNUT SQUASH POLENTA WITH SAUSAGE & ONION RECIPE - (4.6/5)
Provided by ltrodrigu
Number Of Ingredients 12
Steps:
- In a large pot over medium-high heat, combine 4 1/2 cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Stir in butter and black pepper. Taste and adjust seasoning if needed. While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, rosemary and fennel seeds if using. Cook, stirring occasionally, until the meat is golden and cooked through, 7 to 10 minutes. (Do this in batches if necessary, adding oil if the pan looks dry.) Transfer to a paper-towel-lined plate. Add more oil to the skillet if it looks dry, then add onions. Cook, stirring occasionally, until onions are tender and golden, 10 to 15 minutes. Return sausage to pan and stir to heat through. Spoon polenta into bowls and top with sausage and onion, garnished with rosemary if you like.
BUTTERNUT SQUASH POLENTA
Categories Vegetable Side Quick & Easy Cornmeal Butternut Squash Hominy/Cornmeal/Masa Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 9
Steps:
- Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.
- Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.
- Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.
POLENTA WITH BUTTERNUT SQUASH
Categories Side Bake Cornmeal Butternut Squash Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Arrange squash, cut side up, in large roasting pan. Place garlic cloves in squash cavities. Drizzle oil over. Sprinkle with dried sage, salt and pepper. Cover with foil and bake until squash is tender, about 1 hour 35 minutes. Cool slightly. Peel squash and garlic. Transfer to processor and puree.
- Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is very thick and creamy, stirring often, about 20 minutes. Stir in fresh sage and 3 cups squash puree (reserve any remaining puree for another use). Cook until heated through, about 2 minutes. Stir in cheese. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Stir over medium-low heat until heated through.)
CHEESY BAKED BUTTERNUT SQUASH POLENTA
Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked it will be full of gooey pockets of cheese throughout.
Provided by Anna Stockwell
Categories Squash Milk/Cream Nutmeg Cheese Parmesan Butter Olive Oil Sage Fontina Thanksgiving Side Bake Wheat/Gluten-Free Vegetarian
Yield 10-12 servings
Number Of Ingredients 10
Steps:
- Combine 1 Tbsp. salt and 6 cups water in a large pot and bring to a boil. Gradually whisk in polenta, then cook over medium-high heat, whisking constantly, until polenta just begins to thicken, about 5 minutes. Stir in squash, reduce heat to medium-low, and continue to cook, stirring occasionally, until polenta is thick and no longer gritty, and squash mashes easily when pressed with the back of a spoon, 30-40 minutes.
- Mix in milk and nutmeg, increase heat to medium-high, and cook, stirring constantly and smashing squash with the back of spoon, until squash is dissolved into the polenta, 10-15 minutes. Remove from heat and stir in Parmesan and 1/4 cup butter until melted. Let cool slightly.
- Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add sage and cook, stirring, just until leaves are lightly crisped and darker in color, about 1 minute. Using a slotted spoon, transfer sage to a paper towel-lined plate to drain.
- Grease a shallow 3-qt. baking dish with butter, then transfer polenta mixture to baking dish. Scatter Fontina cheese over and press down lightly with spoon to submerge. Top with crisped sage. Let cool to room temperature, then cover and chill overnight and up to 2 days.
- Preheat oven to 375°F. Uncover dish and bake casserole until bubbly and lightly browned on top, 30-35 minutes. Let sit 10 minutes before serving.
POLENTA WITH BUTTERNUT SQUASH
Butternut squash adds a lot of flavor and color. Serve topped with wild mushroom cream sauce or sausage apple saute.
Provided by KelBel
Categories Grains
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Arrange squash, cut side up, in large roasting pan. Place garlic cloves in squash cavities. Drizzle oil over. Sprinkle with dried sage, salt and pepper. Bake until squash is tender, about 1 hour 30 minutes. Cool slightly. Peel squash and garlic. Transfer to processor and puree.
- Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is very thick and creamy, stirring often, about 20 minutes.
- Stir in fresh sage and 3 cups squash puree (reserve any remaining puree for another use). Cook until heated through, about 2 minutes. Stir in cheese. Season with salt and pepper.
Nutrition Facts : Calories 350.6, Fat 12.3, SaturatedFat 3.5, Cholesterol 11, Sodium 1144.2, Carbohydrate 52.4, Fiber 7, Sugar 5.7, Protein 12.1
SAUSAGE, SQUASH, ONION STIR FRY
This is one of my "dumpster" recipes. I call it that because we just "dumped" in things we found in the fridge! One of those end of the week "this is all we have" meals! I call it a "stir fry" because we made it in the wok but we cooked the squash down. You could serve over rice for a real Asian feel if you wanted.
Provided by RubyImage
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice sausage into 1/4" "rounds" (like disks).
- Slice squash width wise (like discs).
- Cut Onion into rings.
- Microwave onions and squash covered for 3 minutes (or until preferred doneness - this is just to save cook time in the skillet).
- Brown sausage in margarine (we like it browned til crispy/crusty on the outside).
- Add squash and onions.
- Mix well (we like the squash and onions to be caramelized).
- Add salt and pepper to taste (the sausage is already salty so salt may not even be needed!).
- Serve piping hot! Variation: Serve over fried rice!
Nutrition Facts : Calories 412, Fat 35.5, SaturatedFat 11.3, Cholesterol 69.4, Sodium 1568.4, Carbohydrate 7.7, Fiber 2.1, Sugar 5.9, Protein 15.8
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