Vegan Butternut Squash Italian Polenta

print

Vegan Butternut Squash Italian Polenta with Mushroom Bolognese – Healthy, Gluten-Free, Oil-Free, Plant-Based, Italian Comfort Food Dinner Recipe

Medium |  Servings: 6  |  Ready In: 60 minutes |  Yield: about 8-9 cups

This creamy polenta recipe is classic Italian comfort food.  Butternut squash adds natural sweetness and beautiful golden color for this Fall-inspired vegan recipe.  Naturally gluten-free, serve this with Smoky Sweet Braised Giant Lima BeansFrench Mayo Coba Bean Red Wine Stew with Parsnip Mash, or Hearty Mushroom Ragout for a satisfying dinner.

Ingredients

  • 1 small butternut squash, about 1.5-2 pounds, peeled, seeded, and cut into chunks (1 1/2-2 cups, diced)
  • 4 cups almond milk (or other plant-based milk)
  • 2 cups water
  • 2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 cup dry Corn Polenta Grits

How it’s Done

Preheat your oven to 425F.

To roast the butternut squash: Place the diced squash on a baking pan. Roast at 425 F until soft, about 30-40 minutes, until knife-glide tender. Remove from oven and let cool.  While the butternut squash roasts, make the polenta.

To make the Vegan Butternut Squash Italian Polenta: Combine almond milk, water, thyme, oregano, and salt in a medium pot. Cover and bring to a boil over high heat.
Start whisking the boiling milk with one hand and slowly stream in the polenta with another.  Continue whisking until all of the polenta is added.  Keep whisking until polenta starts to bubble again, 1-2 minutes. Cover, reduce heat to low, and simmer polenta until creamy, 15-20 minutes

When the polenta is creamy, stir in the roasted butternut squash. Make as chunky or as smooth as you like.

Taste to adjust seasoning.

Yield: 8-9 cups

Chunks of butternut squash add creaminess and sweetness to this polenta

Chef Katie’s Tips:

Frozen or Canned Squash: To cut the cooking time, you can use frozen or canned butternut squash. You need about 1 3/4-2 cups.  That’s 1 (15-ounce) can of puree.

Freezer-Friendly: This polenta is incredibly freezer-friendly. Make a big batch and freeze extras for future meals.

Fall Squash Varieties: Use any varieties of fall squash for this recipe. Red Kuri squash, pumpkin, and Sweet Dumpling are some of my favorite. You need about a 2 to 2 ½ pound squash for this recipe.

Fall Squash Varieties: Use any varieties of fall squash for this recipe. Red Kuri squash, pumpkin, and Sweet Dumpling are some of my favorite. You need about a 2 to 2 ½ pound squash for this recipe.


Nutrition Facts

Amount Per Serving (1/6 recipe, about 1 1/2 cups)
Calories 246.11
Calories From Fat (9%) 22.88
  • Total Fat 2.49g 4%
  • Saturated Fat 0.04g <1%
  • Cholesterol 0mg 0%
  • Sodium 318.66mg 13%
  • Potassium 533.99mg 15%
  • Total Carbohydrates 51.02g 17%
  • Fiber 7.89g 32%
  • Sugar 2.51g
  • Protein 5.86g 12%
  • Calcium 24.05mg 2%
  • Iron 201.09mg 1117%
  • Vitamin A IU
  • Vitamin C 0.02mg <1%

 


Shopping and Gear List

  • Bob’s Red Mill Corn Polenta Grits, 24 oz
  • Starwest Botanicals Organic Oregano Leaf Cut and Sifted, 1 Pound
  • The Spice Hunter Thyme, Organic, 0.6-Ounce Jar

Advertisements

Join the Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.