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Parmesan Polenta with Roasted Butternut Squash

Prep time
1 hr
Side dishes
Special Diets


Creamy and ultra flavorful, the polenta is the perfect accompaniment for bright butternut squash.


1 butternut squash (large)
1 red onion (peeled and sliced)
2 1⁄2 cbroth
3⁄4 ccorn meal (coarse)
2⁄3 cparmesan (shredded)
1 cwater
1 tfresh herbs (or 1/2 tsp. dried- rosemary works well)
2 Tolive oil
1 tcumin
1⁄2 tnutmeg
  sea salt (to taste)
  pepper (to taste)


1. Preheat oven to 400 degrees.

2. Toss squash and onion with olive oil, cumin, nutmeg, salt, and pepper. Spread on a cookie sheet and roast for 40 minutes turning once.

3. Combine broth and water and bring to a boil. Whisk in corn meal and herbs. Reduce heat to low, cover, and simmer for 10 minutes or until thick.

4. Remove from heat and stir in parmesan. Serve polenta with oven-roasted squash and onion on top.