Creamy Butternut Squash Polenta Recipe

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Selma Published: April 8, 2021 Modified: May 31, 2021

How To Make Creamy Butternut Squash Polenta

Luscious and creamy, this buttery butternut squash polenta makes for the most delectably cheesy side to any meal! Whip up a serving in just 20 minutes.

Preparation: 7 minutes
Cooking: 13 minutes
Total: 20 minutes



  • 5tbspunsalted butter,divided
  • 1cupyellow onion,(from 1 small onion), very finely chopped
  • cupswhole milk
  • 12ozfrozen butternut squash,(1 package) about 1½ cups, thawed, or winter squash purée
  • tspsalt
  • ¼tspfreshly ground black pepper
  • ¾cupinstant polenta,or fine yellow cornmeal
  • ¼cupParmigiano-Reggiano,or Pecorino Romano, finely grated
  • fresh herbs,finely chopped, for serving, optional


  1. Melt 3 tablespoons of the butter in a medium sauce pan over medium-low heat. Add the onion and sauté, stirring frequently, for about 8 minutes, until soft and translucent. Do not brown.

  2. Add the squash, milk, salt and pepper and bring to a boil. Reduce the heat to medium and slowly add the cornmeal in a thin stream while whisking continuously.

  3. Reduce the heat to low and simmer, stirring frequently with a whisk, for about 5 minutes or until polenta is smooth and thickened.

  4. Serve immediately topped with a bit of butter, more cheese, and herbs, and enjoy!

Recipe Notes

If serving later, place a piece of plastic wrap directly over the polenta to prevent a film from forming and reheat on the stovetop when ready to serve.


  • Calories: 330.90kcal
  • Fat: 17.60g
  • Saturated Fat: 10.58g
  • Trans Fat: 0.39g
  • Monounsaturated Fat: 4.53g
  • Polyunsaturated Fat: 0.95g
  • Carbohydrates: 33.96g
  • Fiber: 2.48g
  • Sugar: 12.02g
  • Protein: 10.44g
  • Cholesterol: 47.96mg
  • Sodium: 714.32mg
  • Calcium: 321.91mg
  • Potassium: 534.80mg
  • Iron: 0.98mg
  • Vitamin A: 494.64µg
  • Vitamin C: 17.94mg
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