Cheesy baked butternut squash polenta recipe you’ll love

Ingredients for Cheesy baked butternut squash polenta

• 15 ml kosher salt, plus more

• 150 g coarse polenta

• 900 g butternut squash, peeled, deseeded, cut into 2.5 cm pieces

• 480 ml full-fat milk

• 1 g freshly grated nutmeg

• 42 g Parmesan, finely grated

• 60 g unsalted butter, cut into pieces, plus more for the pan

• 45 ml extra-virgin olive oil

• 75 g sage leaves

• 225 g Fontina cheese, cut into 1.5 cm pieces

How to make Cheesy baked butternut squash polenta

1. Combine 1 tablespoon of salt and 1.5 litres of water in a large pot and bring to a boil.

2. Gradually whisk in the polenta, then cook over medium-high heat, whisking constantly, until the polenta begins to thicken, about 5 minutes.

3. Stir in the squash, reduce the heat to medium-low, and continue to cook, stirring occasionally, until the polenta is thick and no longer gritty, and the squash mashes easily when pressed with the back of a spoon, 30–40 minutes.

4. Mix in the milk and nutmeg, increase the heat to medium-high, and cook, stirring constantly while smashing the squash with the back of the spoon, until the squash is fully dissolved into the polenta, 10–15 minutes.

5. Remove from heat and stir in the Parmesan and 60 g of butter until melted. Let the mixture cool slightly.

6. Meanwhile, heat oil in a large frying pan over medium-high heat until shimmering.

7. Add the sage and cook, stirring, just until the leaves are lightly crisped and darker in colour, about 1 minute.

8. Using a slotted spoon, transfer the sage to a plate lined with paper towel to drain.

9. Grease a shallow 2.5-litre baking dish with butter, then transfer the polenta mixture into the dish.

10. Scatter the Fontina cheese over the top and press down lightly with a spoon to submerge.

11. Top with the crisped sage. Let cool to room temperature, then cover and chill in the fridge overnight or for up to 2 days.

12. Preheat the oven to 190°C (fan 170°C).

13. Uncover the dish and bake the casserole until bubbly and lightly browned on top, 30–35 minutes.

14. Let sit for 10 minutes before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.