Kabocha Squash Polenta
I have a soft spot for polenta — it reminds me of growing up. Whenever my mom made any kind of braise or stew, she would always serve it over a creamy, buttery polenta and it was always so delicious.
This updated kabocha squash version is a new take on the classic version and is absolutely perfect for the colder months. It has a subtly sweet flavor from the squash puree which is perfect when paired with the savory nuttiness of the parmesan cheese, warmth of the freshly grated nutmeg, and richness of the butter and heavy cream. It’s simple but it’s seriously a game changer during fall and winter, if I do say so myself.
Serve it in a big bowl by itself (topped with plenty of freshly grated parmesan cheese and cracked black pepper) or top a big pile of it with a cozy braise or stew (perhaps my braised short ribs recipe!). I hope you give this one a try!
Serves 6-8 (as a side), 4-6 (as a main).
INGREDIENTS
1 cup polenta* (I prefer the Golden Pheasant brand; Avoid fine ground and/or instant polenta)
1 1/4 cup kabocha squash puree**
3 Tbsp butter
3 Tbsp heavy cream
1/2 cup (~1.5oz) freshly grated parmesan cheese
Pinch of nutmeg (idealy freshly grated)
Kosher salt
METHOD
Cook your polenta per the ingredients on the box. If you’re using my favorite brand, Golden Pheasant, you’ll need to bring 4 cups of water to a boil, then SLOWLY add the polenta to prevent it from boiling over.
Adjust the heat so that the polenta reaches a gentle simmer and whisk consistently for about 25 minutes, or until the polenta is fully cooked through. You may need to add additional water as it cooks if it becomes too thick while still cooking.
Shut off the heat, then stir in the squash puree, butter, heavy cream, parmesan cheese and nutmeg. Stir until combined and season with kosher salt, to taste.
Serve immediately.
NOTES
*To make the squash puree:
Preheat your oven to 425 degrees F.
Cut your large squash of choice in half (I used Kabocha squash but you can use honeynut squash, butternut squash or even a pumpkin).
Season with kosher salt and olive oil all over, rubbing it in on all sides of the squash.
Lay the squash, cut side down, on a large parchment-lined sheet tray and bake for 45 minuts to one hour, until you’re easily able to insert a paring knife with no resistance into the thickest part of the squash.
Allow to cool completely, then flip over the squash and scoop out the seeds (should be super easy once baked!).
Scoop out the flesh of the squash and transfer to a blender. Add a little bit of water, if needed, to help the mixture blend easier and blend until completely smooth.
You can use this for this recipe along with pies, pasta dishes, soups (just add broth to the puree until you reach your desired consistency and season!), etc. You won’t need the full amount of this puree for this polenta recipe.
This recipe keeps in the refrigerator a few days, reheats very easily and makes for amazing leftovers!