butternut squash polenta

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Servs: 4  Prep: 25m  

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   3/4 cup finely chopped onion (1 medium)
  5 tablespoons unsalted butter
  1 (12-oz) package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed
  2 1/2 cups water
  2 cups whole milk
  1 1/4 teaspoo 3/4 cup finely chopped onion (1 medium)
  5 tablespoons unsalted butter
  1 (12-oz) package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed
  2 1/2 cups water
  2 cups whole milk
  1 1/4 teaspoo

Instructions

1. Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.

2. Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.

3. Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.

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