From Once Upon a Chef
Creamy Butternut Squash Polenta
- Time
- 20 min
- Makes
- 4
- Ingredients
- 9
6 things you may not have.
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Ingredients
- 5 tablespoons unsalted butter, (divided)
- 1 cup very finely chopped yellow onion, (from one small onion)
- 4½ cups whole milk
- 1 (12-oz) package frozen butternut squash or winter squash purée (about 1½ cups), thawed (see note)
- 1½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup instant polenta or fine yellow cornmeal
- ¼ cup finely grated Parmigiano-Reggiano or Pecorino Romano
- Finely chopped fresh herbs, (for serving (optional))
Nutrition · per serving
- Calories
- 324 kcal
- Fat
- 18 g
- Fiber
- 2 g
- Sugar
- 11 g
- Sodium
- 672 mg
- Protein
- 10 g
- Cholesterol
- 48 mg
- Carbohydrate
- 32 g
- Saturated fat
- 10 g
As published by Once Upon a Chef.
The method
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