Butternut Squash Polenta
 
Makes 4 to 6 servings
Ingredients
  • 1 small butternut squash, peeled and cut into ½-inch cubes (about 2 cups)
  • 4 tablespoons unsalted butter, divided
  • ½ cup minced shallot
  • 2 teaspoons fresh thyme leaves
  • 2 cups reserved butternut squash cooking liquid
  • 2 cups whole milk
  • 2½ teaspoons kosher salt
  • ¼ teaspoon ground white pepper
  • 1 cup polenta*
  • ⅓ cup grated Parmesan cheese
  • Garnish: shaved Parmesan cheese, fresh thyme leaves
Instructions
  1. In a large Dutch oven, bring squash and water to cover to a boil over medium-high heat. Reduce heat to medium-low; simmer until squash is fork tender, 8 to 10 minutes. Drain well, reserving 2 cups cooking liquid. Transfer squash to a medium bowl, whisk smooth, and set aside.
  2. In the same Dutch oven, melt 2 tablespoons butter over medium heat. Add shallot and thyme; cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes.
  3. Stir in reserved cooking liquid, milk, salt, and pepper. Bring to a boil. Slowly stir in polenta. Reduce heat to medium-low; simmer, uncovered, stirring frequently, until thickened, 25 to 30 minutes.
  4. Stir in remaining 2 tablespoons butter, squash purée, and Parmesan. Cook until warmed through, 1 to 2 minutes. Serve immediately. Garnish with Parmesan and thyme, if desired.
Notes
*We used Bob’s Red Mill Polenta.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/butternut-squash-polenta-recipe/