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Butternut Squash Polenta
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Butternut Squash Polenta

This simple weeknight dinner is full of flavour and healthy roasted vegetables.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 1 Red Onion chopped
  • 1 Butternut Squash chopped
  • 2 tablespoon Olive Oil
  • 2 cloves Garlic crushed
  • ¼ teaspoon Cinnamon
  • 250 g Baby Spinach chopped
  • 200 grams Fine Polenta
  • 500 ml Milk
  • 500 ml Chicken Stock
  • 1-2 teaspoon Fresh Rosemary chopped
  • Salt and Pepper
  • Handful Parmesan
  • Goats Cheese to serve
  • Sesame Seeds for garnish

Instructions

  • 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.