Butternut Squash Polenta
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- 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
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.