Butternut Squash and Cheese Polenta Bake

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Nutritional Info
  • 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

View full nutritional breakdown of Butternut Squash and Cheese Polenta Bake calories by ingredient
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Inspired 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.
Number of Servings: 5


    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
    Unsalted butter
    4 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.

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