Sharp melted cheddar cheese and creamy homemade butternut squash puree make an incredible fall pairing in this rich and creamy butternut squash polenta.
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A bowl of creamy polenta just bursting with the fall goods is exactly what this chilly Monday morning ordered.
I know it’s a little weird but a bowl of polenta is one of my absolute favorite side dishes this time of year alongside roast chicken, braised beef, etc. I recently started dreaming up a very fall-coded version of polenta and thus, this glorious butternut squash version was born.
It’s really nothing fancy we’ve got going on here today but it totally feels restaurant-worthy. We’re making a quick butternut squash puree that pairs just fantastic with classic yellow cornmeal polenta and a little sharp melty cheddar goodness.
I mean gee whiz, pass me a spoon already.
This Polenta Features…
- A rich and silky texture
- Creamy pureed butternut squash
- Sharp melted cheddar cheese
- An easy recipe that comes together in minutes in one pan
Making the Polenta
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Yellow onion
- Butternut squash
- Garlic
- Rosemary
- Vegetable broth
- Cornmeal
- Cheddar cheese
How To Prep Butternut Squash
You will need 1 small butternut squash for this recipe (about 2 cups cubed). Trim both ends of the squash off and use a peeler to remove the skin. Cut the butternut squash into 1/4-inch thick planks then cut into 1/4-inch cubes.
Tips for Perfect Polenta
- Simmer butternut squash in chicken broth – 5-10 minutes simmering in chicken broth with onion, garlic, and rosemary will cook the butternut squash through and add lots of flavor.
- Puree butternut squash – transfer the butternut squash + any broth left to a blender or food processor and blend until smooth.
- Whisk cornmeal into salted boiling water – slowly add the cornmeal, whisking constantly to avoid lumps.
- Cook polenta over low heat – the polenta is done when it’s soft in texture, thick, and creamy. This should take 5-10 minutes.
- Fold puree, butter, and cheddar into polenta offheat – fold until the cheese is melted and the polenta is smooth and creamy.
Recipe Variations
Try these ideas for a different twist on this polenta.
- Try another squash – try delicata, honeynut, or acorn squash.
- Add protein – try topping polenta with crispy bacon bits or pancetta.
- Use a different cheese – asiago, Parmesan, or goat cheese would all work well here.
What To Serve With Polenta
This polenta pairs very well with roast chicken, braised meats such as pork or beef, or pot roast. I recommend adding a tossed salad or roasted vegetables on the side for a full meal.
How To Store Polenta
This polenta stores well in refrigerator up to 6 days. To reheat for serving, heat over low heat in a saucepan or reheat individual servings 1-2 minutes on high in microwave.
More ways to use up that butternut squash
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
Cheddar Butternut Squash Polenta
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Ingredients
- 3 tablespoons unsalted butter, divided
- 1/2 cup finely-diced yellow onion
- 2 cups butternut squash, diced into 1/4-inch cubes
- 2 medium cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- 1 cup vegetable or chicken broth
- 6 cups water
- Salt and pepper to taste
- 1-1/2 cups (240g) finely-ground yellow cornmeal
- 1 cup shredded sharp or mild cheddar cheese
- Additional shredded cheddar and fresh rosemary for topping
Instructions
- Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add onion and butternut squash and saute 3-4 minutes until onion is translucent. Add garlic and rosemary and cook 1 additional minute until fragrant.
- Pour broth into pan and bring to a simmer over medium-high heat. Reduce heat to low, cover pot, and allow to cook 5-10 minutes, stirring occasionally until butternut squash is tender.
- Transfer butternut squash to a blender or food processor and blend on high speed until squash is smooth and creamy. Set aside.
- In same saucepan, bring water to a boil over high heat and salt well. Reduce heat to low and slowly whisk in cornmeal until smooth, whisking constantly to avoid lumps.
- Allow polenta cook over low heat, stirring frequently to prevent sticking, until polenta is thickened and tender, about 5-10 minutes of cooking.
- Remove polenta from heat and fold in remaining butter, mashed butternut squash, and cheddar until melted. Season polenta with salt and pepper to taste and serve warm with additional cheddar and rosemary on top. Enjoy!
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