Name: Butternut Squash Polenta
Total time: 2 h 30 min
Ingredients: 1 small (1½- to 2-pound) butternut squash , halved lengthwise, seeds removed; 1 tablespoon cold-pressed extra-virgin olive oil , plus extra for serving; Salt and pepper; 1 small onion , chopped fine; 1 1/2 teaspoons minced fresh sage; 1/8 teaspoon ground nutmeg; 5 cups water; 1 bay leaf; Pinch baking soda; 1 cup whole-grain coarse-ground cornmeal; 1 ounce Parmesan cheese , grated (½ cup), plus extra for serving; 2 tablespoons pepitas , toasted; Balsamic vinegar

Why This Recipe Works

Butternut squash puree transforms polenta into a nutritious side dish while enhancing its rustic appeal. How much squash could we add without overpowering polenta's texture and sweet corn flavor? Turns out, for 1 cup of cornmeal, a whole small squash was perfect. Roasting squash halves and scooping out the creamy flesh kept the process unfussy. For fluffy, creamy polenta, we added a pinch of baking soda, which encouraged the grains to release their starches for a silky consistency with minimal stirring. To round out the flavor, we cooked the polenta with fresh sage and a pinch of nutmeg, then finished with a bit of Parmesan.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil. Brush cut sides of squash with 1½ teaspoons oil, season with ¼ teaspoon salt and ⅛ teaspoon pepper, and place cut sides down on prepared baking sheet. Roast until fork inserted into center meets little resistance and sides touching sheet are deep golden brown, 40 to 50 minutes.

Remove squash from oven and let cool for 10 minutes. Scoop flesh of squash into medium bowl and set aside; discard skin.

Heat remaining 1½ teaspoons oil in large saucepan over medium heat until shimmering. Add onion and ¾ teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Add sage and nutmeg and cook until fragrant, about 30 seconds. Stir in water, bay leaf, ¼ teaspoon pepper, and baking soda and bring to boil. Slowly pour cornmeal into water in steady stream while stirring back and forth with wooden spoon or rubber spatula. Bring mixture to boil, stirring constantly, about 1 minute. Reduce heat to lowest setting and cover.

After 5 minutes, whisk polenta to smooth out any lumps that may have formed, about 15 seconds. (Make sure to scrape down sides and bottom of saucepan.) Cover and continue to cook, whisking occasionally, until polenta grains are tender but slightly al dente, about 25 minutes longer.

Stir in cooked squash, increase heat to medium-low, and cook, stirring occasionally, until squash is well incorporated, about 5 minutes.

Off heat, stir in Parmesan and season with salt and pepper to taste. Cover and let sit for 5 minutes. Serve, topping individual portions with extra Parmesan, pepitas, and a drizzle of balsamic vinegar.