Butternut Squash Polenta Casserole

 

5 from 1 vote
Butternut Squash Polenta Casserole
Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
 
Course: Main Course
Cuisine: American
Servings: 12 people
Calories: 282 kcal
Author: Carol Kicinski
Ingredients
  • 4 tablespoons extra-virgin olive oil divided use
  • 4 large onions thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon balsamic or white balsamic vinegar
  • 1 tablespoon fresh sage leaves minced
  • 1 2-pound butternut squash peeled, seeded, and cut into ½-inch pieces
  • 2 cups gluten-free polenta
  • ¼ cup grated Parmesan cheese or dairy-free cheese substitute
  • 2 cups shredded Gruyère cheese or dairy-free cheese shreds of your choice
Instructions
  1. Preheat the oven to 350ºF. Grease a 9×12-inch (or similar size) baking dish.
  2. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the onions and cook, stirring, for 10 minutes. Add 1 teaspoon salt and ½ teaspoon pepper. Continue to cook, stirring occasionally, until the onions are very soft and brown, about 35 minutes more. Add the balsamic vinegar and cook, stirring, until the vinegar evaporates. Remove from heat. Stir in the sage. Season to taste with more salt and pepper if desired.
  3. While the onions are cooking, roast the squash and make the polenta: Place the squash on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil, and season with 2 teaspoons salt and 1 teaspoon pepper. Roast the squash, stirring twice, until tender and starting to brown, 20-30 minutes. Mash the squash with a fork or potato masher. Leave the oven on.
  4. Bring 6 cups of water and 2 teaspoons of salt to a boil in a large, heavy sauce-pan. Slowly stir in the polenta and continue to cook, stirring occasionally, until thickened, about 20 minutes. Stir in the butternut squash and Parmesan cheese.
  5. Place half the polenta mixture in the bottom of the prepared baking dish and smooth into an even layer. Add half the onion mixture and half the shredded cheese. Repeat the layers. Bake for 15 minutes or until the cheese is melted.
Nutrition Facts
Butternut Squash Polenta Casserole
Amount Per Serving
Calories 282 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 25mg 8%
Sodium 111mg 5%
Potassium 327mg 9%
Total Carbohydrates 32g 11%
Dietary Fiber 2g 8%
Sugars 3g
Protein 10g 20%
Vitamin A 138.5%
Vitamin C 19.2%
Calcium 28.6%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Casserole Magazine Optionally Dairy Free Optionally Vegan Polenta Squash
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