Butternut Squash Polenta
(Published: )
Prep Time Cooking Time Servings
6 people
  • 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

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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.

Suitable for these diets:

Vegetarian Gluten Free Vegan

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