Butternut Squash Polenta

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. For more information please visit our Privacy Policy

I’m really into rosemary at the moment. It’s such a comforting herby flavour and it reminds me of roast dinners in the best way. It goes so well with all the other flavours in this butternut squash polenta as well, it’s really like a hug in a bowl. I’m loving this idea of putting fresh herbs in polenta too, looks like this will be a whole new realm of polenta I need to explore!

Butternut Squash Polenta

Isn’t it so hard getting used to real life again after holiday? I think last week I was too jet lagged to be sad about being back. Then we had an excellent weekend and I felt thoroughly happy to be home until my alarm went off this morning. Still, there is plenty to look forward to in the next few months including lots of yummy summery food!

If you’re feeling blue on a Monday night this is a perfect quick dish to throw together and give you lots of comforting tummy hugs!

Butternut Squash Polenta

Butternut Squash Polenta

This simple weeknight dinner is full of flavour and healthy roasted vegetables.
0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Amy Fulwood


  • 1 Red Onion chopped
  • 1 Butternut Squash chopped
  • 2 tbsp Olive Oil
  • 2 cloves Garlic crushed
  • 1/4 tsp Cinnamon
  • 250 g Baby Spinach chopped
  • 200 grams Fine Polenta
  • 500 ml Milk
  • 500 ml Chicken Stock
  • 1-2 tsp Fresh Rosemary chopped
  • Salt and Pepper
  • Handful Parmesan
  • Goats Cheese to serve
  • Sesame Seeds for garnish


  • Preheat the oven to 200°Chop the squash and onion and spread them out on a baking tray. Sprinkle over the cinnamon, garlic and olive oil with a good sprinkling of salt and pepper. Mix everything together and put in the oven for 30 minutes stirring occasionally.
  • While the vegetables are cooking make the polenta. Bring the milk and chicken stock to a boil then whisk in the polenta and cook over a medium heat for 15 minutes stirring regularly. Just before serving stir in the rosemary and parmesan.
  • When you remove the vegetables from the oven stir in the spinach and allow it to wilt. Place the polenta into a bowl then top with the vegetables followed by a sprinkling of goats cheese and sesame seeds.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

You Might Also Like

1 Comment

  • Reply
    25/12/2018 at 1:41 PM

    hello! this seems like a lovely recipe but you probably shouldn’t tag it as vegetarian because it uses chicken stock which, you know, contains meat. I might make this and replace chicken stock for vegetable stock!

  • Leave a Reply

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.