Squash polenta

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Squash polenta

Photo, Erik Putz.


  • 1 acorn squash
  • 2 cups milk
  • 1 cup water
  • 1/2 cup finely ground cornmeal
  • 1/2 tsp salt
  • 2 tbsp butter


  • PREHEAT oven to 400F.
  • CUT squash into quarters. Scoop out and discard seeds. Roast pieces in a large baking dish covered with foil, until fork-tender, about 1 hour. Remove from oven. (Reserve pieces for garnish, if desired.) When cool enough to handle, scoop flesh from skins. Whirl in a food processor until smooth. (Refrigerates for up to 3 days.)
  • COMBINE milk with water, 1 cup of acorn squash purée, cornmeal and salt in a large saucepan over medium-low. Cook, whisking often, until polenta is tender and slightly thickened, 12 to 15 min. (Mixture may splatter.) Stir in butter until combined. Top with roasted acorn squash pieces, if desired.

How to shop for, prepare and cook squash