Butternut Squash Polenta
(Published: )
www.pathfinder.com/FoodWine/trecipes
| Prep Time |
Cooking Time |
Servings |
|
|
6 people |
Ingredients:
- 1 butternut squash, halved lengthwise
- 1 tbsp coconut oil
- pepper to taste
- 4 c water
- 4 c coconut milk
- 1/2 tsp salt
- 2 c organic cornmeal
Sign in to add ingredients to cart
Directions:
1)Preheat the oven to 350°. Rub the cut side of the butternut squash with the oil and season with salt and pepper. Set the squash cut side down on a baking sheet and roast for 45 min, or until very tender when pierced. Let the squash cool, then scoop the flesh into a bowl and mash lightly.
2)Meanwhile, in a large saucepan, combine the water, milk and bring to a boil.
3)Gradually whisk in the cornmeal and bring to a simmer. Reduce the heat to low and cook, stirring every few minutes, until the cornmeal is smooth, about 30 min. Stir in the mashed butternut squash.
Secure Site