Butternut Squash and Cheese Polenta Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
One 2-pound butternut squash—peeled, seeded and sliced 1 inch thick2 tablespoons extra-virgin olive oil1/3 cup pine nuts1/2 teaspoon dried sage, crumbledSalt and freshly ground pepper1 package pre-made polenta Unsalted butter4 ounces smoked Gouda, shredded (1 cup)1/4 cup plus 2 tablespoons low-fat mozzerella
Preheat the oven to 375°. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups.) Spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.
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.
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.
Nutritional Info 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
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