Butternut Squash Polenta With Sausage Onion Recipe 46

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BUTTERNUT SQUASH POLENTA WITH SAUSAGE AND ONION



Butternut Squash Polenta With Sausage and Onion image

In this savory, satisfying dinner, finely ground polenta and grated butternut squash are cooked together in one pot, the squash adding sweetness to the savory cornmeal. Then browned sausages and onions seasoned with rosemary and fennel seeds are spooned on top to round out the meal. It's a dish simple enough for a weeknight, but the butternut squash makes it interesting enough to serve to guests.If you can't find finely ground polenta, you can substitute coarse; just add another cup of water and plan on cooking the mixture for an extra 10 to 15 minutes. You could also substitute coarsely ground cornmeal for the fine polenta. Try to avoid using instant (or quick-cooking) polenta, but if it's all you can find, add the squash, salt and bay leaf to the boiling water 15 minutes before stirring in the polenta, so the squash gets a chance to soften. Just do not use the prepared polenta that comes in a tube. You can grate the squash the day before and store it in a plastic bag in the fridge.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 1/2 teaspoons kosher salt, more as needed
1 bay leaf
1 cup fine polenta (not quick cooking)
5 ounces seeded and peeled butternut squash, coarsely grated (1 cup)
3 tablespoons unsalted butter
Black pepper, as needed
1 tablespoon extra-virgin olive oil, more as needed
1 1/2 pounds sweet or hot Italian pork sausage, sliced into 1/4-inch rounds
2 teaspoons minced rosemary
1 teaspoon fennel seeds (optional)
2 small onions, peeled, halved, and sliced into 1/4-inch half moons
Rosemary sprigs, for garnish (optional)

Steps:

  • In a large pot over medium-high heat, combine 4 1/2 cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Stir in butter and black pepper. Taste and adjust seasoning if needed.
  • While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, rosemary and fennel seeds if using. Cook, stirring occasionally, until the meat is golden and cooked through, 7 to 10 minutes. (Do this in batches if necessary, adding oil if the pan looks dry.) Transfer to a paper-towel-lined plate.
  • Add more oil to the skillet if it looks dry, then add onions. Cook, stirring occasionally, until onions are tender and golden, 10 to 15 minutes. Return sausage to pan and stir to heat through. Spoon polenta into bowls and top with sausage and onion, garnished with rosemary if you like.

Nutrition Facts : @context http, Calories 773, UnsaturatedFat 30 grams, Carbohydrate 41 grams, Fat 55 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 19 grams, Sodium 1266 milligrams, Sugar 4 grams, TransFat 1 gram

BUTTERNUT SQUASH POLENTA WITH SAUSAGE & ONION RECIPE - (4.6/5)



Butternut Squash Polenta With Sausage & Onion Recipe - (4.6/5) image

Provided by ltrodrigu

Number Of Ingredients 12

1 1/2 teaspoons kosher salt, more as needed
1 bay leaf
1 cup fine polenta (not quick cooking)
5 ounces seeded and peeled butternut squash, coarsely grated (1 cup)
3 tablespoons unsalted butter
Black pepper, as needed
1 tablespoon extra-virgin olive oil, more as needed
1 1/2 pounds sweet or hot Italian pork sausage, sliced into 1/4-inch rounds
2 teaspoons minced rosemary
1 teaspoon fennel seeds (optional)
2 small onions, peeled, halved, and sliced into 1/4-inch half moons
Rosemary sprigs, for garnish (optional)

Steps:

  • In a large pot over medium-high heat, combine 4 1/2 cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Stir in butter and black pepper. Taste and adjust seasoning if needed. While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, rosemary and fennel seeds if using. Cook, stirring occasionally, until the meat is golden and cooked through, 7 to 10 minutes. (Do this in batches if necessary, adding oil if the pan looks dry.) Transfer to a paper-towel-lined plate. Add more oil to the skillet if it looks dry, then add onions. Cook, stirring occasionally, until onions are tender and golden, 10 to 15 minutes. Return sausage to pan and stir to heat through. Spoon polenta into bowls and top with sausage and onion, garnished with rosemary if you like.

BUTTERNUT SQUASH WITH ONIONS AND PECANS



Butternut Squash with Onions and Pecans image

A new twist on a squash dish! Can be made 4 hours ahead.

Provided by Christine L.

Categories     Side Dish     Vegetables     Onion

Yield 8

Number Of Ingredients 6

3 tablespoons butter
1 large onion, diced
2 ¼ pounds butternut squash
1 cup chopped pecans
3 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

  • Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
  • Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
  • Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
  • Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 18.7 g, Cholesterol 11.4 mg, Fat 14.3 g, Fiber 4.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 56.7 mg, Sugar 4.2 g

CHEESY BAKED BUTTERNUT SQUASH POLENTA



Cheesy Baked Butternut Squash Polenta image

Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked it will be full of gooey pockets of cheese throughout.

Provided by Anna Stockwell

Categories     Squash     Milk/Cream     Nutmeg     Cheese     Parmesan     Butter     Olive Oil     Sage     Fontina     Thanksgiving     Side     Bake     Wheat/Gluten-Free     Vegetarian

Yield 10-12 servings

Number Of Ingredients 10

1 Tbsp. kosher salt, plus more
1 cup coarse polenta (about 5 oz.)
1 medium butternut squash (about 2 lb.), peeled, seeds removed, cut into 1" pieces
2 cups whole milk
1/4 tsp. freshly grated nutmeg
1 1/2 oz. Parmesan, finely grated (about 1/2 cup)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, plus more for pan
3 Tbsp. extra-virgin olive oil
3/4 cup sage leaves
1/2 lb. Fontina cheese, cut into 1/2" pieces

Steps:

  • Combine 1 Tbsp. salt and 6 cups water in a large pot and bring to a boil. Gradually whisk in polenta, then cook over medium-high heat, whisking constantly, until polenta just begins to thicken, about 5 minutes. Stir in squash, reduce heat to medium-low, and continue to cook, stirring occasionally, until polenta is thick and no longer gritty, and squash mashes easily when pressed with the back of a spoon, 30-40 minutes.
  • Mix in milk and nutmeg, increase heat to medium-high, and cook, stirring constantly and smashing squash with the back of spoon, until squash is dissolved into the polenta, 10-15 minutes. Remove from heat and stir in Parmesan and 1/4 cup butter until melted. Let cool slightly.
  • Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add sage and cook, stirring, just until leaves are lightly crisped and darker in color, about 1 minute. Using a slotted spoon, transfer sage to a paper towel-lined plate to drain.
  • Grease a shallow 3-qt. baking dish with butter, then transfer polenta mixture to baking dish. Scatter Fontina cheese over and press down lightly with spoon to submerge. Top with crisped sage. Let cool to room temperature, then cover and chill overnight and up to 2 days.
  • Preheat oven to 375°F. Uncover dish and bake casserole until bubbly and lightly browned on top, 30-35 minutes. Let sit 10 minutes before serving.

BUTTERNUT SQUASH POLENTA



Butternut Squash Polenta image

Categories     Vegetable     Side     Quick & Easy     Cornmeal     Butternut Squash     Hominy/Cornmeal/Masa     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 9

3/4 cup finely chopped onion (1 medium)
5 tablespoons unsalted butter
1 (12-oz) package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed
2 1/2 cups water
2 cups whole milk
1 1/4 teaspoons salt
1/4 teaspoon black pepper
3/4 cup instant polenta
1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Steps:

  • Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.
  • Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.
  • Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.

BUTTERNUT AND SAUSAGE CASSEROLE



Butternut and Sausage Casserole image

A layered casserole with savory Italian sausage and sweet butternut squash. Goes together quickly and easily. My family really enjoys it.

Provided by Pasta-Bella

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 medium butternut squash
1 lb italian bulk sausage
1/2 cup heavy cream
1/2 cup parmesan cheese
1/2 cup wheat germ (optional)
1 teaspoon sage
salt
pepper
2 -4 tablespoons butter or 2 -4 tablespoons margarine

Steps:

  • Peel, halve, and cube butternut squash.
  • Saute with margarine, sage, salt and pepper until just soft. Add water as needed to prevent schorching.
  • Meanwhile, cook sausage until done. Drain.
  • Add cream, parmesan and wheat germ to sausage.
  • Spoon sausage into 2 quart casserole dish.
  • Top with squash.
  • Bake at 350 degrees for 20-25 minutes.
  • Top with additional parmesan before serving if desired.

Nutrition Facts : Calories 597.8, Fat 41.7, SaturatedFat 18.4, Cholesterol 149.9, Sodium 830.1, Carbohydrate 34.6, Fiber 5.8, Sugar 6.4, Protein 25.3

POLENTA WITH BUTTERNUT SQUASH



Polenta With Butternut Squash image

Butternut squash adds a lot of flavor and color. Serve topped with wild mushroom cream sauce or sausage apple saute.

Provided by KelBel

Categories     Grains

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs butternut squash, halved lengthwise, seeded
6 large garlic cloves, unpeeled
3 tablespoons olive oil
3/4 teaspoon dried rubbed sage
2 3/4 cups chicken broth
1 3/4 cups water
1 1/2 teaspoons salt
1 1/2 cups polenta
1 tablespoon fresh sage, minced
3/4 cup parmesan cheese

Steps:

  • Preheat oven to 375°F Arrange squash, cut side up, in large roasting pan. Place garlic cloves in squash cavities. Drizzle oil over. Sprinkle with dried sage, salt and pepper. Bake until squash is tender, about 1 hour 30 minutes. Cool slightly. Peel squash and garlic. Transfer to processor and puree.
  • Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is very thick and creamy, stirring often, about 20 minutes.
  • Stir in fresh sage and 3 cups squash puree (reserve any remaining puree for another use). Cook until heated through, about 2 minutes. Stir in cheese. Season with salt and pepper.

Nutrition Facts : Calories 350.6, Fat 12.3, SaturatedFat 3.5, Cholesterol 11, Sodium 1144.2, Carbohydrate 52.4, Fiber 7, Sugar 5.7, Protein 12.1

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Top Asked Questions

How to cook squash and polenta for Soup?
In a large pot over medium-high heat, combine 4 1/2 cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes.
How to cook squash sausage?
Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes. Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
How to cook butternut squash in the oven?
Sausage, bread crumbs, and cheese make this stuffed butternut squash out of this world! Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water. Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes.

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