Rev Cheryl Birch

Thoughts, Meditations of the Heart, Poems & Prophecies

Acorn Squash Polenta

Acorn Squash Polenta
serves 4 to 6 depending on size of squash

Squash Polenta

1 cup polenta
4 cups of water
1 teaspoon sea salt
1 smaller acorn squash
1/4 cup parmesan cheese
1 tablespoon butter

Preheat the oven to 400 degrees. Cut the acorn squash in half. Scoop out the seeds, rinse and remove all stringy center possible. Brush with a little olive oil and sprinkle with sea salt. Wrap each piece with foil, place on a cookie sheet face down and bake for 45 minutes, until the squash is very soft. Unwrap and set aside to cool.

Prepare polenta according to package directions – or, bring 3 cups of cold water to a boil. Separately, stir 1 cup polenta in 1 cup of cold water and add the sea salt. When the water boils, slowly pour the polenta mixture into the pot continuously stirring for 10 minutes. Then turn heat to low and simmer for 10 minutes, stirring often. Stirring will make the polenta more creamy.

When the squash is cool enough to handle, scoop the flesh out of the shell. Stir it into the polenta. Add the parmesan cheese and butter. Let it simmer stirring often for another 10 minutes.

Serve as a side for any meat dish with an extra sprinkle of parmesan, or saute a veggie, like spinach, and place a spoonful on top. Leftover polenta is great for breakfast.


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