Polenta with Butternut Squash and Chestnuts

Prep:20minCook:1h

I usually make this with vegetable stock, but you could pair it with poultry, beef, or lamb. This serves 6 as a vegan main course or 10 as a side dish. For a time-saving hack, you can use two 12 oz bags of frozen, cubed butternut squash. I defrost them in the fridge overnight, then roast them the next day. For another quick variation, skip the butternut squash and chestnuts. Use one can of pumpkin puree (not pumpkin pie filling). After the red onions caramelize, scoop out the pumpkin puree into the saute pan and heat through, about 5 min. Toast some pecans in the oven and add to the polenta as described. Trader Joe's sells bags of Italian chestnuts around Thanksgiving.

Updated at: Thu, 17 Aug 2023 04:59:12 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories207 kcal (10%)

Total Fat3.9 g (6%)

Carbs40.3 g (15%)

Sugars3.8 g (4%)

Protein3.8 g (8%)

Sodium579.3 mg (29%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

2 tblolive oil

1red onion

halved and sliced thinly

1 x 1.5 lbsbutternut squash

peeled, seeded, and cubed

2cloves garlic

1 tspfresh thyme

or 1/2 tsp dried thyme

1 cupchestnuts

vacuum packed, cooked, halved, or one lb of Italian chestnuts

7 cupsvegetable stock

or broth, depending on your preference

2 cupspolenta

Italian

Instructions

Step 1

Roast the butternut squash (fresh or defrosted) in a 400 oven for about 45 min

Step 2

If using fresh Italian chestnuts, prep by cutting a X on the round side of the nut, then roast in the 400 oven for 45 min. Immediately put them in a clean towel to steam off the skins. Then chop into halves or quarters, depending on size. The vacuum packed chestnuts are already cooked.

Step 3

In a large skillet or saute pan, caramelize the red onion 15 min, or until almost jammy. Set aside

Step 4

In a medium pot, bring the stock to a boil, then slowly add the polenta, stirring constantly with a wooden spoon or silicone spatula. Reduce heat to low and cook, stirring constantly, until the polenta is very smooth and stuff.

Step 5

Stir in half of the red onion, squash, and chestnuts, then pour the polenta into a serving dish. Top with the remaining onion, squash, and chestnuts.

Step 6

This can be made up to 4 hours ahead. Prep as described, then pour into a 2.5 quart casserole dish. Cover with lid or foil. Keep at room temperature, then heat for 35 min in the oven at 350.