Roasted Butternut Squash Polenta
with Fried Sage
Roasting caramelizes the sugars and brings out the sweetness of the tender chunks of butternut squash that punctuate this golden yellow polenta casserole. It is finished off with the herbal overtones of butter-browned sage. Serves 6.
1 pound piece butternut squash or sugar pumpkin, peeled, seeded, and cut into 1/2-inch dice
3 tablespoons olive oil
1 cup polenta
1-1/2 cups cold water
2 cups homemade or canned low-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
12 fresh sage leaves, chopped
1/3 cup (1-1/2 ounces) freshly grated Pecorino Romano or Parmesan cheese
Preheat the oven to 400 F. Line a baking sheet with parchment paper. In a bowl, toss the squash with 2 tablespoons of the oil and spread on the prepared pan. Bake for 15 minutes. Stir and turn the squash, and continue baking until tender when pierced with a knife, 15 to 20 minutes longer.
Meanwhile, in a medium bowl, soak the polenta in the cold water for 10 minutes. In a large saucepan, bring the broth to a boil over high heat. Stir in the polenta and any remaining water, the salt, pepper, and remaining 1 tablespoon oil. Return to a boil, then reduce the heat to low and simmer, stirring occasionally, until thickened, about 15 minutes. Stir the squash into the polenta and cook until heated through. Spoon into a hot bowl for serving.
In a small saucepan, melt the butter over medium heat and cook until it sizzles and browns lightly, then add the sage and sauté until crisp. Scatter over the polenta. Sprinkle with the cheese and serve at once. |
