Vegan Butternut Squash Polenta

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

Mushroom Ragout with Butternut Squash Polenta - Healthy, Gluten-Free, Oil-Free, Plant-Based, Vegan

Mushroom Ragout with Butternut Squash Polenta - Healthy, Gluten-Free, Oil-Free, Plant-Based, Vegan

Chef's Tip: Roasted Butternut Squash Brings Nutty Flavor and Creamy Texture for a Healthy, Vegan Polenta

Chef's Tip: Roasted Butternut Squash Brings Nutty Flavor and Creamy Texture for a Healthy, Vegan Polenta

Chef's Tip: Create a Savory Almond Milk Broth for a Creamy Dairy-Free Polenta

Chef's Tip: Create a Savory Almond Milk Broth for a Creamy Dairy-Free Polenta

Ingredients

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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Vegan Butternut Squash Polenta.jpg

Procedure

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


Step-by-Step Photos:

Nutrition Facts

Amount Per Serving (1/6 recipe, about 1 1/2 cups)

Calories 246.11
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%
Sugar 2.51g
Protein 5.86g 12%
Calcium 24.05mg 2%
Iron 201.09mg 1117%
Vitamin A IU
Vitamin C 0.02mg <1%


How do fall squash get their names? Learn Chef Katie's quick tip on remembering the names of the different varieties and a hint to their flavors. Grab some Delicata Squash, a perfect meal-for-one vegetable! More at: www.plants-rule.com