Cheesy Baked Butternut Squash Polenta Bliss

Introduction

As the chill of autumn embraces us, there’s a deep desire to indulge in comforting dishes that warm not just our bodies, but our souls. One such dish is the cheesy baked butternut squash polenta bliss—a delightful fusion of creamy polenta and sweet roasted butternut squash that delivers a wave of cozy flavors with every bite.

This dish shines with its rich texture and a tantalizing balance of savory and sweet. It's perfect for weeknight dinners or as a showstopper at your next gathering. Whether you’re an experienced cook or a kitchen novice, this recipe is designed to be approachable yet satisfying, inviting you to create a heartwarming meal.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 cups vegetable broth
• 1 cup quick-cooking polenta
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup heavy cream
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions & Preparation

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil, garlic powder, thyme, black pepper, and salt. Spread it onto the prepared baking sheet in an even layer.
3. Roast the squash in the preheated oven for about 25-30 minutes, or until tender and lightly caramelized, stirring halfway through for even cooking.
4. While the squash is roasting, bring the vegetable broth to a boil in a medium saucepan over high heat. Once boiling, gradually whisk in the polenta, stirring constantly to prevent lumps.
5. Reduce the heat to low and continue to cook the polenta for about 5 minutes, or until it thickens. Stir in the mozzarella and half of the Parmesan cheese until melted and smooth.
6. Remove the roasted butternut squash from the oven. Stir half of the squash into the polenta mixture, reserving the other half for topping.
7. Pour the polenta mixture into a greased 9×9 inch baking dish. Spread it out evenly and top with the reserved roasted squash. Drizzle with heavy cream and sprinkle the remaining Parmesan cheese on top.
8. Bake in the oven for 20-25 minutes, or until the top is golden and bubbly.
9. Remove from the oven, let it cool for a few minutes, and garnish with fresh parsley before serving.

FAQs

What if my polenta becomes too thick?

If your polenta is too thick, you can stir in a little more vegetable broth or water, a tablespoon at a time, until you reach your desired consistency.

Can I use frozen butternut squash for this recipe?

Yes, you can use frozen butternut squash. Just make sure to thaw and drain it before seasoning and roasting.

How can I make this dish spicier?

To add some heat, consider sprinkling crushed red pepper flakes into the polenta mixture or adding diced jalapeños to the butternut squash before roasting.

What can I do if the top doesn’t brown as expected?

If the top isn’t golden, you can broil it for the last 2-3 minutes of baking, watching closely to avoid burning.

Can I add other cheeses for more flavor?

Absolutely! Adding a sharp cheddar or a creamy goat cheese can enhance the flavor profile of the dish.

How do I scale this recipe for a larger gathering?

You can double or triple all ingredients proportionately and use a larger baking dish; just make sure to adjust the baking time as needed.

What if my butternut squash is too watery?

If the squash releases too much moisture, you can roast it a bit longer to help evaporate the excess liquid before mixing it into the polenta.

Conclusion

Cheesy baked butternut squash polenta bliss is nothing short of a hug on a plate. Its versatility allows for endless variations, making it a dish you can customize to suit your preferences.

So, whether you're tucking into it on a chilly evening or sharing it with friends around the dining table, this recipe promises not just to satisfy your hunger but to warm your heart. Embrace the joy of cooking and savor every cheesy bite!

Recipe Card

Sweet and Savory Honey Garlic Chicken Thighs Recipe

Sweet & Savory Honey Garlic Crock Pot Chicken Thighs made approachable with clear cues, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 4 bone-in chicken thighs
• 1/4 cup honey
• 1/4 cup soy sauce
• 3 cloves garlic minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground black pepper
• 1 teaspoon sesame oil
• 3 green onions sliced (for garnish)

Method

 

1. Prepare the chicken thighs by patting them dry and seasoning with salt and pepper.
2. In a mixing bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, black pepper, and sesame oil.
3. Place chicken thighs in the slow cooker and pour the sauce over them.
4. Set the slow cooker to low and cook for 4-5 hours, or until chicken is tender and fully cooked.
5. Once cooked, remove chicken from the slow cooker and let it rest briefly before serving.
6. Serve the chicken thighs garnished with sliced green onions and drizzled with additional sauce from the slow cooker.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.