Butternut Squash

Creamy butternut squash polenta with spicy wilted spinach

February 17, 2011
0 Ratings
  • Serves 4
Author Notes

Healthy, super-flavorful and quick to make! Drizzle the whole thing with toasted pumpkin seed oil. A favorite flavor boosters. —Viviane Bauquet Farre

What You'll Need
  • For the polenta
  • 3 cups spring water
  • 1 cup vegetable stock
  • 1 cup corn grits for polenta
  • 1 cup butternut squash purée
  • 1/4 cup freshly grated Parmesan
  • 1 tablespoon crème fraîche
  • 1 teaspoon 1 teaspoon sea salt or to taste
  • freshly ground black pepper to taste
  • For the wilted spinach and garnish
  • 3 tablespoons extra virgin olive oil
  • 2 large garlic cloves – skinned and finely chopped
  • 1/4 teaspoon hot Hungarian paprika
  • 1/2 teaspoon sweet Hungarian paprika
  • 8 ounces baby spinach – rinsed and spun dry
  • 1/4 teaspoon sea salt or to taste
  • toasted pumpkin seed oil as garnish
  1. Bring the water and broth to a boil in a heavy-bottom saucepan. As soon as the mixture boils, add the corn grits. Whisk vigorously until the mixture starts to thicken. Reduce the heat to medium and gently simmer the polenta, stirring frequently, for 15 minutes until it is thick and al dente. Add the salt, butternut squash puree, parmesan, crème fraîche, salt and black pepper. Stir well until well incorporated. Remove from heat and keep warm.
  2. Heat a large heavy-bottomed skillet over high heat. Add the oil, garlic and both paprikas. Sauté for 30 seconds to 1 minute until the garlic softens, but doesn’t brown. Add the spinach and salt and toss until just wilted. Remove from heat and transfer to a bowl.
  3. Spoon the polenta into bowls. Top with the wilted spinach and spoonful of the juices. Drizzle with the pumpkin seed oil and serve immediately.

See what other Food52ers are saying.

  • susan g
    susan g
  • Eliana60
  • Viviane Bauquet Farre
    Viviane Bauquet Farre
  • Jennifer Nikola
    Jennifer Nikola

4 Reviews

Jennifer N. June 7, 2017
This is a go to for me but I cook the polenta low and slow, add fresh corn kernels when in season at the end. Tonight i am serving it with roasted zuchinni and summer squash on the side, sometimes I add a poached egg on top. We aren't vegetarian, but this is plenty delicious for dinner without meat.
susan G. October 21, 2011
This was tasty, satisfying, and very attractive. I had a mix of beet greens and some other, unidentified bitter greens. I wasn't sure if they would be the right balance, since spinach is so much blander, but it was wonderful. I thought that some slivers of sundried tomatoes would like nice if I make it without the greens.
Eliana60 February 19, 2011
this looks delicious. what do you serve with it?
Viviane B. February 20, 2011
Eliana, Thank you for your comment. I serve this polenta on it's own as a first course or light main course. It is delicious enough that it doesn't need anything else and has become a favorite fall/winter dish.