Creamy Butternut Squash Polenta Recipe

Creamy Butternut Squash Polenta Recipe

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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