Creamy Butternut Squash Polenta

This creamy butternut squash polenta makes a comforting side dish to any sauce-laden roast or stew.

I first tried this butternut squash polenta at my dear friend Dana Kaminsky’s house over the Jewish holidays. She served it with a tender brisket and roasted Brussels sprouts, among other things, and it was such a comforting, memorable meal. I’ve since made it many times and can attest that it’s delicious with any a sauce-laden roast or stew.

What You’ll Need To Make Butternut Squash Polenta

The recipe calls for 12 ounces of puréed butternut squash. You can often find it ready to use in the freezer section of the supermarket. However, sometimes grocery stores only carry cubed frozen squash (as pictured above). In that case, simply thaw the squash and give it a whirl in a food processor or blender. (Mashing it with a fork won’t work, as it tends to be a bit stringy.) For the milk, use whole or 2% rather than skim — your polenta will be much smoother and creamier.

How To Make Butternut Squash Polenta

Begin by melting a few tablespoons of butter in a saucepan and adding some finely chopped onions. Cook over low heat until soft and translucent.

Add the milk, butternut squash purée, salt, and pepper.

Bring to a boil.

Reduce the heat and add the polenta in a slow steady stream, whisking continuously. Adding the polenta gradually prevents lumps.

Cook over low heat, stirring frequently, for about five minutes or until the polenta is thickened. To finish the dish, stir in more butter and Parmesan cheese.

The polenta will be pourable at this point but sets up a bit as it sits. I think it’s best to serve it immediately but you can always cover it and reheat it later; just keep in mind that it won’t be quite as smooth (not a big deal) and you’ll probably need to add some water to thin it out. Enjoy!