This creamy, vegan recipe is an Italian comfort food classic. Naturally gluten-free, serve this with Hearty Mushroom Ragout for a fat-free, healthy, satisfying dinner.
MEDIUM Servings: 6 Ready In: 60 minutes
1 small butternut squash, about 1.5-2 pounds
4 cups almond milk
2 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1 cup polenta
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Gather ingredients. Preheat oven to 425F
To roast the squash: Halve the squash and scoop out seeds. Place cut-side-down in a roasting pan with enough water to cover the bottom.
Roast at 425 F until soft, about 30-40 minutes.
Remove from oven and let cool. Make polenta in meantime.
To make the polenta: Combine almond milk, water, thyme, oregano, and salt in a medium pot.
Cover and bring to a boil.
Carefully whisk boiling milk while slowly pouring in polenta. Keep whisking until polenta starts to bubble again, 1-2 minutes
Cover, reduce heat to low, and simmer polenta until creamy, 15-20 minutes
To finish polenta: When squash is cool enough to handle, scoop out the flesh from the skin. You need about 1 1/2-2 cups
When polenta is creamy, remove lid.
Stir in butternut squash. Make as chunky or as smooth as you like
Taste to adjust seasoning
Serve as a pillow for Mushroom Ragout or any other stewed or braised dish
Chef's Tips: To cut the cooking time, you can use frozen or canned butternut squash. You can also try this with other fall squash (acorn, dumpling, pumpkin) or even roasted sweet potatoes.
Yield: 8-9 cups
Amount Per Serving (1/6 recipe, about 1 1/2 cups)
Calories From Fat (9%) 22.88
% Daily Value
Total Fat 2.49g 4%
Saturated Fat 0.04g <1%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 318.66mg 13%
Potassium 533.99mg 15%
Total Carbohydrates 51.02g 17%
Fiber 7.89g 32%
Protein 5.86g 12%
Calcium 24.05mg 2%
Iron 201.09mg 1117%
Vitamin A IU
Vitamin C 0.02mg <1%