Name: Creamy Butternut Squash Polenta Recipe
Prep time: 7 min
Cook time: 13 min
Yield: 6
Ingredients: 5 tbsp unsalted butter; 1 cup yellow onion; 4½ cups whole milk; 12 oz frozen butternut squash or winter squash purée; 1½ tsp salt; ¼ tsp freshly ground black pepper; ¾ cup instant polenta or fine yellow cornmeal; ¼ cup Parmigiano-Reggiano or Pecorino Romano; fresh herbs

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

Serves:

Ingredients

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

Instructions

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