I am loving the diversity of polenta. Here I created a sweet "pudding" that is yummy enough to have as a dessert and healthy enough to have for breakfast. I added a sneaky ingredient both for flavor and the bonus nutritional profile...butternut squash. I have been doing so much with sweet potatoes and pumpkins lately, I figured it was time for butternut squash to get some love! —Marla
about 8 half cup servings
Roasted Butternut Squash
Canola Oil or Cooking Spray
Coarse Ground Polenta (fine ground OK too)
a few pinch(s)
Salt, Ground Ginger, Cinnamon
Light Coconut Milk
Vanilla Extract or Vanilla Paste
Sweeten to taste with Stevia, Maple Syrup, Honey, Agave, Brown Sugar
Optional for garnish: Unsweetened Coconut Flake, Candied Ginger, Berries, Splash of Coconut Milk
Clean squash, leave skin on. Cut the top and then the bottom off.
Cut the squash down the middle and scoop out the seeds with a spoon.
Slice squash into large chunks.
Spray or lightly coat flesh with a bit of Canola oil. Spray baking pan as well. Put squash flesh side down in baking pan.
Roast for about 50 minutes, until squash is very soft and golden brown.
Let cool and remove the skins.
Mash some squash so you have about 1/2 cup. You will have plenty of leftover squash for other recipes.
Whisk 1 cup polenta into 3 cups boiling water.
Immediately turn heat down to a simmer.
Sprinkle salt, cinnamon, and ginger into polenta.
Continue to stir until polenta is very thick like a paste.
Remove from heat and stir in coconut milk, vanilla, butter and sweetener of choice. Adjust seasonings if needed. I used 2 tsp powdered stevia. If using Maple, Agave, Honey or Brown Sugar I would start with 1/4 cup and add to taste.
Serve warm. Top with with fruit, nuts, coconut milk or candied ginger.