Squash polenta
0
Photo, Erik Putz.
Ingredients
1 acorn squash
2 cups milk
1 cup water
1/2 cup finely ground cornmeal
1/2 tsp salt
2 tbsp butter
Instructions
PREHEAT oven to 400F.
CUT squash into quarters. Scoop out and discard seeds. Roast pieces in a large baking dish covered with foil, until fork-tender, about 1 hour. Remove from oven. (Reserve pieces for garnish, if desired.) When cool enough to handle, scoop flesh from skins. Whirl in a food processor until smooth. (Refrigerates for up to 3 days.)
COMBINE milk with water, 1 cup of acorn squash purée, cornmeal and salt in a large saucepan over medium-low. Cook, whisking often, until polenta is tender and slightly thickened, 12 to 15 min. (Mixture may splatter.) Stir in butter until combined. Top with roasted acorn squash pieces, if desired.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.