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Butternut Squash-Polenta Gratin Recipe

Butternut Squash-Polenta Gratin Recipe
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Photos of Butternut Squash-Polenta Gratin Recipe

How To Make Butternut Squash-Polenta Gratin

Indulge in a contrast of flavors and textures with this polenta gratin recipe that uses butternut squash in two ways. This is a yummy and healthy side dish!

Preparation: 20 minutes
Cooking: 1 hour 50 minutes
Total: 2 hours 10 minutes

Serves:

Ingredients

  • 11½lbsbutternut squash
  • 2tbspextra-virgin olive oil
  • salt and freshly ground pepper
  • 10cupswater
  • 2cupsinstant polenta,(1oz)
  • 1stickunsalted butter,(4 oz)
  • 1cupparmesan cheese,(4 oz), freshly grated

Instructions

  1. Preheat the oven to 375 degrees F. Butter a 15×10-inch ceramic baking dish.

  2. Cut off the bulb end of the squash and halve it lengthwise. Scoop out the seeds.

  3. Drizzle the halves with olive oil and season with salt and pepper. Set the squash halves on a small baking sheet, cut side down, and bake in the lower third of the oven for 30 minutes, or until tender.

  4. Scrape the squash flesh into a medium bowl and mash with a fork. Meanwhile, peel the squash neck and halve it lengthwise.

  5. Using a sharp knife or a mandoline, slice the squash crosswise ⅛ inch thick. Lightly oil 2 large rimmed baking sheets and arrange the squash slices on them.

  6. Cover with foil and bake in the upper third of the oven for 12 minutes, or until tender.

  7. Reduce the oven temperature to 350 degrees F.

  8. In a large saucepan, bring the water to a boil.

  9. Add the 2 tablespoons of olive oil and slowly add the polenta, whisking constantly until smooth.

  10. Reduce the heat to low and whisk until thickened. Whisk in the mashed squash.

  11. Stir in 6 tablespoons of the butter and 1 cup of the Parmesan and season with salt and pepper. Spread the polenta in the prepared baking dish and arrange the baked squash slices on top in an overlapping pattern.

  12. Cut the remaining 2 tablespoons of butter into small pieces and scatter them over the gratin.

  13. Sprinkle the remaining cheese over the top and bake in the upper third of the oven for 1 hour, or until bubbling and golden.

  14. Let stand for 15 minutes before serving.

Nutrition

  • Calories: 433.55kcal
  • Fat: 14.05g
  • Saturated Fat: 7.36g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 4.70g
  • Polyunsaturated Fat: 1.01g
  • Carbohydrates: 73.32g
  • Fiber: 10.23g
  • Sugar: 10.10g
  • Protein: 10.93g
  • Cholesterol: 28.67mg
  • Sodium: 1591.71mg
  • Calcium: 374.30mg
  • Potassium: 1608.45mg
  • Iron: 3.66mg
  • Vitamin A: 2406.06µg
  • Vitamin C: 91.29mg
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