Roasted Acorn Squash with White Polenta

Roasted Acorn Squash with White Polenta Recipe | Italian Cuisine

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Roasted Acorn Squash with White Polenta is a delicious and hearty dish that combines the sweetness of acorn squash with the creamy texture of white polenta. This recipe is perfect for a cozy fall or winter meal, and is sure to impress your family and friends.

History

Acorn squash has been a staple in Native American diets for centuries, and is believed to have originated in North and Central America. The combination of roasted acorn squash with white polenta is a modern twist on a classic dish, combining traditional flavors with a contemporary twist.

Ingredients

4 acorn squash
1.5 tbsp olive oil
1.25 tsp salt
2 tsp cracked black pepper
4 cups vegetable broth or water
0.33 cup minced onion
2 small cloves garlic, minced
1.67 cups white cornmeal or grits
0.67 cup pine nuts (3.5 oz (99 g))
0.5 tsp minced fresh thyme
0.5 tsp minced fresh sage
0.5 tsp minced fresh rosemary

How to prepare

Preheat the oven to 400°F (204°C). Line a baking pan with parchment paper.
Cut each squash lengthwise in half (from tip to stem) and scoop out the seeds and strings. Make a small slice on the bottom of each half so it sits flat.
Using a pastry brush, coat the squash cavities with oil. Sprinkle with 0.5 tsp of salt and 0.5 tsp of pepper.
Place the squash halves, cut side down, in the prepared pan and roast until tender but still firm, about 30 minutes.
Meanwhile, in a large and heavy saucepan, combine the broth, onion, garlic, 0.25 tsp of salt, and 0.5 tsp of pepper. Bring to a simmer over low heat, then gradually whisk in the cornmeal, whisking constantly.
Cook the mixture until it becomes thick, smooth, and pulls away from the sides of the saucepan, about 15 minutes. Remove the polenta from heat, cover, and set aside.
In a food processor, pulse the pine nuts just until coarsely ground. Stir in the thyme, sage, rosemary, remaining 0.5 tsp of salt, and remaining 1 tsp of pepper.
Remove the squash from the oven and reduce the heat to 300°F (149°C). Carefully turn the squash halves and fill each cavity with about 0.5 cup of polenta. Sprinkle with about 2 tbsp of the pine nut mixture, lightly pressing it into the polenta.
Return the squash to the oven and bake until the topping begins to brown, about 25 minutes. Serve hot.

Variations

:
Substitute the pine nuts with chopped walnuts or pecans for a different flavor and texture.
Add cooked sausage or bacon to the polenta mixture for a meatier dish.
Top the squash with grated Parmesan cheese before baking for a cheesy twist.

Cooking Tips & Tricks

- Be sure to roast the squash until it is tender but still firm, as overcooking can result in mushy squash.

- Whisk the polenta constantly while cooking to prevent lumps from forming.

- Ground the pine nuts just until coarsely ground to add a crunchy texture to the dish.

- Press the pine nut mixture lightly into the polenta to ensure it sticks to the squash while baking.

Serving Suggestions

Serve the Roasted Acorn Squash with White Polenta as a main dish with a side salad or roasted vegetables for a complete meal.

Cooking Techniques

- Roasting the squash brings out its natural sweetness and enhances its flavor.

- Whisking the polenta constantly while cooking ensures a smooth and creamy texture.

- Pressing the pine nut mixture into the polenta helps it stick to the squash while baking.

Ingredient Substitutions

- Use yellow cornmeal instead of white grits for a slightly different texture.

- Substitute fresh herbs with dried herbs if fresh herbs are not available.

Make Ahead Tips

- The polenta can be made ahead of time and reheated before serving.

- The squash can be roasted in advance and filled with polenta just before baking.

Presentation Ideas

: - Serve the Roasted Acorn Squash with White Polenta on a bed of arugula or spinach for a pop of color. - Garnish with fresh herbs or a drizzle of balsamic glaze for an elegant touch.

Pairing Recommendations

- Pair this dish with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

- Serve with a side of crusty bread or garlic bread for a complete meal.

Storage and Reheating Instructions

- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

- Calories: 280

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 5g

- Sugars: 2g

Fats

- Total Fat: 10g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

- Vitamin A: 30% DV

- Vitamin C: 20% DV

- Calcium: 6% DV

- Iron: 10% DV

Alergens

- Contains pine nuts

Summary

This dish is a good source of carbohydrates, healthy fats, and protein. It is also rich in vitamins A and C, making it a nutritious and satisfying meal.

Summary

Roasted Acorn Squash with White Polenta is a delicious and nutritious dish that is perfect for a cozy fall or winter meal. With a combination of sweet roasted squash, creamy polenta, and crunchy pine nuts, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a crisp autumn day, with the leaves turning vibrant shades of red and orange. I was walking through the farmer's market, admiring all the fresh produce on display, when I came across a display of acorn squash. The deep green skin of the squash caught my eye, and I knew I had to take some home with me.

As I was browsing through the market, I overheard a conversation between two women discussing different ways to prepare acorn squash. One of them mentioned a recipe for Roasted Acorn Squash with White Polenta that she had learned from her grandmother. The description of the dish sounded absolutely delicious - the sweet and nutty flavor of the squash paired with creamy white polenta and savory herbs. I knew I had to try making it myself.

I approached the woman and asked her if she would be willing to share the recipe with me. She smiled kindly and handed me a handwritten recipe card. I thanked her profusely and made my way home, eager to try my hand at making this delectable dish.

When I got home, I immediately set to work gathering all the ingredients I would need. I carefully sliced the acorn squash in half, scooping out the seeds and drizzling the halves with olive oil, salt, and pepper. As the squash roasted in the oven, I prepared the white polenta on the stovetop, stirring in butter, cream, and Parmesan cheese until it was smooth and creamy.

Finally, the squash was done roasting and the polenta was ready. I plated the dish, placing a generous spoonful of polenta in the center of each squash half. I took a bite and was instantly transported by the rich flavors and comforting textures of the dish. The sweetness of the squash paired perfectly with the creamy polenta, creating a truly satisfying meal.

I was so proud of myself for successfully recreating the recipe I had heard about at the farmer's market. I knew that this dish would become a staple in my cooking repertoire, to be enjoyed by family and friends for years to come.

Over the years, I have made this Roasted Acorn Squash with White Polenta countless times, each time tweaking the recipe to suit my own tastes. I have added different herbs and spices, experimented with different cheeses, and even tried adding caramelized onions for an extra depth of flavor.

I have shared this recipe with friends and family, who have all fallen in love with it just as I did that crisp autumn day at the farmer's market. It has become a dish that is synonymous with comfort and warmth, perfect for cozy nights in or festive holiday gatherings.

I am grateful to that kind woman at the farmer's market who shared her grandmother's recipe with me. It has brought so much joy and satisfaction into my life, and I will continue to cherish and pass down this recipe for generations to come.