- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 278.8
- Total Fat: 21.6 g
- Cholesterol: 37.6 mg
- Sodium: 315.4 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 3.2 g
- Protein: 10.7 g
Butternut Squash and Cheese Polenta BakeSubmitted by: SWEETOLIVIA
IntroductionInspired by a recipe at foodandwine.com, but altered to make it healthier and easier. Inspired by a recipe at foodandwine.com, but altered to make it healthier and easier.
One 2-pound butternut squash—peeled, seeded and sliced 1 inch thick
2 tablespoons extra-virgin olive oil
1/3 cup pine nuts
1/2 teaspoon dried sage, crumbled
Salt and freshly ground pepper
1 package pre-made polenta
4 ounces smoked Gouda, shredded (1 cup)
1/4 cup plus 2 tablespoons low-fat mozzerella
Heat the polenta in a saucepan. Stir in 1 tablespoon of butter along with the mashed squash, pine nuts, sage, Gouda and half of the mozzerlla cheese. Pour the hot polenta into a baking pan. Sprinkle with the remaining grated mozzerella cheese.
Bake in a 375° oven for 1 hour, until the top is slightly browned and crisp.
Number of Servings: 5
Recipe submitted by SparkPeople user SWEETOLIVIA.