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Serves
about 8 half cup servings
Author Notes
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
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Ingredients
- Roasted Butternut Squash
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1
Butternut Squash
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Splash
Canola Oil or Cooking Spray
- Polenta
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1 cup
Coarse Ground Polenta (fine ground OK too)
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3 cups
Water
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a few pinch(s)
Salt, Ground Ginger, Cinnamon
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1/2 cup
Light Coconut Milk
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1 tablespoon
Vanilla Extract or Vanilla Paste
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1 tablespoon
Butter
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Sweeten to taste with Stevia, Maple Syrup, Honey, Agave, Brown Sugar
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Optional for garnish: Unsweetened Coconut Flake, Candied Ginger, Berries, Splash of Coconut Milk
Directions
- Roasted Butternut Squash
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Preheat oven to 400?F.
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Clean squash, leave skin on. Cut the top and then the bottom off.
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Cut the squash down the middle and scoop out the seeds with a spoon.
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Slice squash into large chunks.
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Spray or lightly coat flesh with a bit of Canola oil. Spray baking pan as well. Put squash flesh side down in baking pan.
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Roast for about 50 minutes, until squash is very soft and golden brown.
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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.
- Polenta
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Whisk 1 cup polenta into 3 cups boiling water.
Immediately turn heat down to a simmer.
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Sprinkle salt, cinnamon, and ginger into polenta.
Continue to stir until polenta is very thick like a paste.
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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.
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Serve warm. Top with with fruit, nuts, coconut milk or candied ginger.
Enjoy!!
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