Cheesy Baked Butternut Squash Polenta

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This baked butternut squash polenta is a wonderfully comforting vegetarian main or side dish, perfect for the cooler months. Combining the nutty flavour of coarse polenta with the natural sweetness of roasted squash, the texture becomes incredibly creamy and rich. The addition of freshly grated nutmeg and sharp Parmesan provides a sophisticated depth of flavour, while the gooey Fontina cheese topping creates a luxurious, golden finish that is hard to resist.

Because this recipe requires a chilling period to set the flavours, it is an excellent make-ahead option for festive gatherings or a relaxed Sunday roast. The crispy sage leaves add a sophisticated aromatic crunch that cuts through the richness of the cheese. Serve this warming casserole with a crisp green salad or some pan-fried kale for a balanced, wholesome meal that celebrates simple, seasonal ingredients.

Ingredients for Cheesy Baked Butternut Squash Polenta

1 colher de sopa de sal kosher, mais a gosto
230g coarse polenta (about 140g )
1 medium butternut squash (about 900g .), peeled, seeds removed, cut into 1" pieces
475ml de leite integral
1/4 colher de chá de noz-moscada ralada na hora
45g Parmesan, finely grated (about 110g )
60g (1/2 stick) unsalted butter, cut into pieces, plus more for pan
45ml de azeite de oliva extra-virgem
3/4 cup sage leaves
230g Fontina cheese, cut into 1/2" pieces

How to make Cheesy Baked Butternut Squash Polenta

Combine 1 tablespoon salt and 1450ml water in a large pot and bring to a boil. Gradually whisk in polenta, then cook over medium-high heat, whisking constantly, until polenta just begins to thicken, about 5 minutes. Stir in squash, reduce heat to medium-low, and continue to cook, stirring occasionally, until polenta is thick and no longer gritty, and squash mashes easily when pressed with the back of a spoon, 30–40 minutes.

Mix in milk and nutmeg, increase heat to medium-high, and cook, stirring constantly and smashing squash with the back of spoon, until squash is dissolved into the polenta, 10–15 minutes. Remove from heat and stir in Parmesan and 60g butter until melted. Let cool slightly.

Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add sage and cook, stirring, just until leaves are lightly crisped and darker in colour, about 1 minute. Using a slotted spoon, transfer sage to a paper towel-lined plate to drain.

Grease a shallow 3-qt. baking dish with butter, then transfer polenta mixture to baking dish. Scatter Fontina cheese over and press down lightly with spoon to submerge. Top with crisped sage. Let cool to room temperature, then cover and chill overnight and up to 2 days.

Preheat oven to 191°C. Uncover dish and bake casserole until bubbly and lightly browned on top, 30–35 minutes. Let sit 10 minutes before serving.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.