Butternut Squash Polenta
The combination of polenta and butternut squash give this dish its significant sweetness for one savory main course. The butternut squash makes it deliciously smooth for one of a kind dinner your family can share. A comfort food I highly recommend. Read on for instructions.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
- 1 tsp olive oil
- 3 ¼ cups vegetable broth
- 1 clove garlic minced
- ¼ tsp pumpkin pie spice
- ¼ tsp ground ginger
- ½ cup cooked butternut squash pureed
- 1 cup dry polenta
- 2 oz of fat-reduced cream cheese cubed
- ¼ cup Parmesan cheese grated
- Fresh parsley
- Salt and pepper to taste
Saute the minced garlic in a saucepan briefly.
Place the ginger, pumpkin pie and vegetable broth. Wait until it boils.
Place the polenta. Stir.
Lower the heat and let it cook for about 30-40 minutes (read the instructions on the package for the right cooking time)
Stir continuously to keep away from lumps.
Place the cream cheese cubes and pureed squash midway the cooking time. Stir.
Place Parmesan cheese. Put dash of pepper and salt.
Serve with tossed salad.