22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Home Recipes Vegetables & Sides

Creamy Butternut Squash Polenta

Jump to Recipe
By Jenn Segal
Save Recipe
Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

This creamy butternut squash polenta makes a comforting side dish to any sauce-laden roast or stew.

Creamy Butternut Squash Polenta

I first tried this butternut squash polenta at my dear friend Dana Kaminsky’s house over the Jewish holidays. She served it with a tender brisket and roasted Brussels sprouts, among other things, and it was such a comforting, memorable meal. I’ve since made it many times and can attest that it’s delicious with any a sauce-laden roast or stew.

What You’ll Need To Make Butternut Squash Polenta

how to make butternut squash polenta

The recipe calls for 12 ounces of puréed butternut squash. You can often find it ready to use in the freezer section of the supermarket. However, sometimes grocery stores only carry cubed frozen squash (as pictured above). In that case, simply thaw the squash and give it a whirl in a food processor or blender. (Mashing it with a fork won’t work, as it tends to be a bit stringy.)

For the milk, use whole or 2% rather than skim — your polenta will be much smoother and creamier.

How To Make Butternut Squash Polenta

Onions and butter in a sauce pan.

Begin by melting a few tablespoons of butter in a saucepan and adding some finely chopped onions. Cook over low heat until soft and translucent.

Wooden spoon in a sauce pan with onions.

Add the milk, butternut squash purée, salt, and pepper.

Unmixed ingredients in a sauce pan.

Bring to a boil.

Milk mixture boiling in a sauce pan.

Reduce the heat and add the polenta in a slow steady stream, whisking continuously. Adding the polenta gradually prevents lumps.

Whisk in a sauce pan with a milk mixture and polenta.

Cook over low heat, stirring frequently, for about five minutes or until the polenta is thickened. To finish the dish, stir in more butter and Parmesan cheese.

Parmesan cheese in a sauce pan with polenta.

The polenta will be pourable at this point but sets up a bit as it sits. I think it’s best to serve it immediately but you can always cover it and reheat it later; just keep in mind that it won’t be quite as smooth (not a big deal) and you’ll probably need to add some water to thin it out. Enjoy!

Creamy Butternut Squash Polenta

You may also like

Print

Creamy Butternut Squash Polenta

Inspired by a recipe in Gourmet Magazine

This creamy butternut squash polenta makes a comforting side dish to any sauce-laden roast or stew.

Servings: 4-6 (as a side dish)
Total Time: 20 Minutes

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)

Instructions

  1. Melt 3 tablespoons of the butter in a medium sauce pan over medium-low heat. Add the onion and sauté, stirring frequently, until soft and translucent, about 8 minutes. Do not brown.
  2. Add the squash, milk, salt and pepper and bring to a boil. Reduce the heat to medium and slowly add the cornmeal in a thin stream while whisking continuously. (I find it easiest to lightly tap the measuring cup of polenta against the pot so that it sprinkles in.) Reduce the heat to low and simmer, stirring frequently with a whisk, for about 5 minutes or until polenta is smooth and thickened.
  3. Remove from the heat and stir in cheese and remaining 2 tablespoons of butter. Serve immediately topped with a bit of butter, more cheese, and herbs (if using). If serving later, place a piece of plastic wrap directly over the polenta to prevent a film from forming and reheat on the stovetop when ready to serve. (You will need to whisk well and add some water or milk to thin it out to the desired consistency when you reheat it.)
  4. Note: If you can't find puréed squash, purée it in a food processor or blender. (Mashing it with a fork doesn't work well, as butternut squash is a bit stringy.)

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 324
  • Fat: 18 g
  • Saturated fat: 10 g
  • Carbohydrates: 32 g
  • Sugar: 11 g
  • Fiber: 2 g
  • Protein: 10 g
  • Sodium: 672 mg
  • Cholesterol: 48 mg
Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Comments

Load Previous

  • Hi Jenn,

    Would corn masa work in this recipe?

    I love your recipes! They are delicious and perfectly written!

    • I don’t think so, Amanda — I’m sorry!

      • We had this next to one in a tube from grocery store. This won hands down. Thanks! I used organic corn meal.

  • This is really good and very easy to make. We have been eating it for 3 days as a side dish. As always…thanks Jenn for your wonderful recipes.

  • Jen, I would also like to make your Andouille sausage gumbo, do you think I could use chicken andouille sausage, or would the other be better. Thanks.

    • Either would be delicious 🙂

      • What herbs do you use

        • Hi Maria, I like this with thyme and/or sage. 🙂

        • Hi Jenn, Was going through my bookmarks to make this incredible polenta (again) tonight & wanted to let you know just how happy I am to have found you! It’s perfect for “meatless nights” as a main dish. Creamy & comforting. I sub shallots for onion if on hand. From Butternut Squash Polenta to Salmon cakes to your Tres Leches Cake, your recipes are so easy & mistake proof if followed, varied (something for everyone) & most of all delicious! I have made quite a few, too long to list here, lol! Thanks!

          • So glad you like the recipes — thanks for taking the time to let me know! ❤️

            • — Jenn

  • Hi Jenn,

    I want to make this for Christmas dinner with your Red Wine Braised Shortribs. I know I can make the ribs a few days ahead, how far ahead can I make the polenta and how should I heat it back up?

    Happy holidays to you and your family!

    Mary

    • Hi Mary, You can make it a day or two ahead and reheat on the stovetop; just keep in mind that you’ll need to add a little milk or water to thin it out to a creamy consistency. 🙂

  • Easy to make and absolutely delicious!! The only down side was that I could not stop eating this!! Makes for excellent leftovers.

  • We love this recipe, even though for two of us we enjoyed leftovers for a few days. I have made “mush,” which is probably the pioneer-in-covered-wagon version of polenta, for MANY years and was always told to heat 3/4 of the total liquid to boiling, then quickly stir the cornmeal into the 1/4 remaining unheated liquid and pour it into the simmering liquid while whisking. No lumps! My hands are shaky, and that is much easier for me than trying to tap the dry cornmeal directly into the hot liquid. It worked for me in this recipe, too. Yum!

  • Wonderful flavor! Hubby liked it and he doesn’t even care for butternut squash. I think the fresh grated cheese does a great job of balancing the flavor out.

  • Can i use a fresh butternut squash instead of frozen squash to make the”butternut squash polenta” and if so how do i go about preparing the squash for the recipe .

    • Hi Fanny, Sure, you’ll just have to cook it and purée it.

  • Just want to tell you how much we LOVE this dish. It’s just the hubby and I and this makes so much but we look forward to the leftovers.

  • I have Bob’s Red Mill corn grits that don’t seem to be instant, at least it doesn’t say it anywhere on the package. What would I do differently?

    • Hi Erin, It’s hard to say because there are so many different types of cornmeal, and the different grinds have different cooking times. Coarser cornmeal will need to cook longer. I would just follow the cooking instructions on the package. Hope that helps!

      • Jenn, this looks like another wonderful recipe of yours. Is that a 3 quart saucepan you made the polenta in?

        • Yep – hope you enjoy if you make it!

Add a Comment

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