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.
Course
Main Course
Prep Time10minutes
Cook Time1hour
Total Time1hour10minutes
Servings1
AuthorKristl Story
Ingredients
1tspolive oil
3 ¼cupsvegetable broth
1clovegarlicminced
¼tsppumpkin pie spice
¼tspground ginger
½cupcooked butternut squashpureed
1cupdry polenta
2ozof fat-reduced cream cheesecubed
¼cupParmesan cheesegrated
Fresh parsley
Salt and pepper to taste
Instructions
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.