« Back to recipes

Butternut Squash Polenta

Cleetus Friedman - City Provisions
Chicago, IL

Seasonal
Soups & Sides
Autumn

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

Ingredients:
  • 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
Method:

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.

Return to recipe listing »

Know your food, know your farmer
Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Wednesdays and Saturdays, 7am–1pm
June through October (Outdoors)
West Loop, Mary Bartelme Park
115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

Full schedule »

Business office
2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram

GreenCityMarket

Proud member of the Farmers Market Coalition

Donate