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Butternut Squash Polenta

Cleetus Friedman - City Provisions
Chicago, IL

Soups & Sides

Check out a video of Cleetus' Demonstration of this recipe: http://www.youtube.com/watch?v=jUntsm9o26g

  • 3 lbs butternut squash, halved lengthwise, seeded
  • 6 large garlic cloves
  • 3 Tbsp olive oil
  • 3/4 tsp fresh sage, chopped
  • 2 3/4 cups chicken stock
  • 1 3/4 cups water
  • 1 1/2 tsp salt
  • 1 1/2 cups course cornmeal
  • 1 Tbsp minced fresh sage
  • 3/4 cup freshly grated Parmesan cheese

Preheat oven to 375˚F.  Arrange squash, cut side up, in large roasting pan.  Place garlic cloves in squash cavities.  Drizzle oil over.  Sprinkle with sage, salt and pepper.  Cover with foil and bake until squash is tender, about 1 hour.

Cool slightly.  Peel squash.  Transfer to processor and puree.

Combine broth, water and salt in heavy large saucepan.  Bring to a boil.  Gradually whisk in cornmeal.  Reduce heat to medium-low and cook until mixture is very t hick and creamy, stirring often, about 20 minutes.  Stir in fresh sage and squash puree.

Cook until heated through, about 2 minutes.  Stir in cheese.  Season with salt and pepper.

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