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Butternut Squash Polenta Bake

A delicious Fall dish full of butternut squash, kale, walnuts and parmigiano reggiano!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Author: The Fresh Find


  • 1 cup Stone Ground medium grind Cornmeal
  • 1 cup Parmigiano Reggiano grated
  • 1 medium Butternut Squash
  • 1 tbsp Coconut Oil
  • 1.5 tbsp Cinnamon
  • 1 cup Almond Milk
  • 1 tsp. Whole Wheat Flour
  • 2 handfuls chopped Kale
  • 5-6 Basil leaves chopped
  • ½ cup chopped walnuts
  • 1 tsp salt


  • Bring 5 cups of water to a boil.
  • While stirring with a whisk, add 1 cup cornmeal slowly. Add salt.
  • Continue stirring for 3-4 minutes, it will start to thicken.
  • Simmer the cornmeal for the next 40-45 minutes, stirring every 10 minutes. (If it starts to look too dry, slowly add water until desired consistency.)
  • Once cornmeal is cooked through, remove from heat and add 1/2 cup of grated Parmigiana Reggiano.
  • Place cornmeal in a baking dish. (I used a 7 x 11 pan)
  • Peel and chop raw butternut squash into cubes (about ¾ inch).
  • In a pan, heat 1 tbsp of coconut oil. Place squash in pan and top liberally with cinnamon (I use about 1.5 tbsp total). Toss to coat cubes with cinnamon.
  • Let the squash cook for 5-6 minutes, stirring every minute.
  • Mix almond milk with flour. Add to the squash, bring to a boil, then simmer for about 15 minutes. (A fork should poke through easily when cooked.)
  • Add chopped kale. Cook until kale wilts.
  • Pour squash mixture over the polenta, in the baking pan.
  • Top with grated Parmigiano Reggiano, chopped walnuts and chopped basil.
  • Place in the oven at 400 degrees for 10 minutes, until polenta is warm and cheese is melted.