Butternut Squash Polenta With Sausage And Onion Food

BUTTERNUT SQUASH POLENTA WITH SAUSAGE AND ONION

Steps:

• In a large pot over medium-high heat, combine 4 1/2 cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Stir in butter and black pepper. Taste and adjust seasoning if needed.
• While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, rosemary and fennel seeds if using. Cook, stirring occasionally, until the meat is golden and cooked through, 7 to 10 minutes. (Do this in batches if necessary, adding oil if the pan looks dry.) Transfer to a paper-towel-lined plate.
• Add more oil to the skillet if it looks dry, then add onions. Cook, stirring occasionally, until onions are tender and golden, 10 to 15 minutes. Return sausage to pan and stir to heat through. Spoon polenta into bowls and top with sausage and onion, garnished with rosemary if you like.

BUTTERNUT SQUASH AND SAUSAGE BAKE

Steps:

• DIRECTIONS In large skillet, cook sausage and onion until sausage is no longer pink, breaking up sausage as it cooks. Preheat the oven to 375°F. In large bowl, combine squash, olive oil, salt, sage and cooked sausage and onion. Toss to combine. Pour into 9"x13" baking dish and cover with foil. Bake 35 minutes, then remove foil and bake for additional 15 minutes, or until squash is tender.

BUTTERNUT SQUASH POLENTA WITH SAUSAGE & ONION RECIPE - (4.6/5)

Steps:

• In a large pot over medium-high heat, combine 4 1/2 cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Stir in butter and black pepper. Taste and adjust seasoning if needed. While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, rosemary and fennel seeds if using. Cook, stirring occasionally, until the meat is golden and cooked through, 7 to 10 minutes. (Do this in batches if necessary, adding oil if the pan looks dry.) Transfer to a paper-towel-lined plate. Add more oil to the skillet if it looks dry, then add onions. Cook, stirring occasionally, until onions are tender and golden, 10 to 15 minutes. Return sausage to pan and stir to heat through. Spoon polenta into bowls and top with sausage and onion, garnished with rosemary if you like.

POLENTA WITH BUTTERNUT SQUASH

Steps:

• 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 dried sage, salt and pepper. Cover with foil and bake until squash is tender, about 1 hour 35 minutes. Cool slightly. Peel squash and garlic. Transfer to processor and puree.
• Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is very thick and creamy, stirring often, about 20 minutes. Stir in fresh sage and 3 cups squash puree (reserve any remaining puree for another use). Cook until heated through, about 2 minutes. Stir in cheese. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Stir over medium-low heat until heated through.)

BUTTERNUT SQUASH-BACON POLENTA BITES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Arrange the bacon in a single layer on the baking sheet. Bake until crispy, 25 to 30 minutes. Remove to a cutting board.
• Add the butternut squash to the baking sheet. Sprinkle with 1/2 teaspoon salt and a few cracks black pepper. Toss the squash until it is fully coated in the bacon fat and spices. Bake until the squash is tender, 15 to 20 minutes. Set aside. Leave the oven on.
• Meanwhile, spray a 9-by-13-inch baking dish with nonstick cooking spray.
• Melt the butter in a medium saucepan over medium-high heat. Add the leeks and cook, stirring occasionally, until softened and starting to brown, 2 to 3 minutes. Add the thyme, paprika and garlic and cook for 1 minute more. Season with salt and pepper.
• Pour in the chicken stock and 2 cups water. Use a wooden spoon to scrape up any remaining browned bits. Bring to a boil and slowly add the polenta, stirring constantly with a wooden spoon. Continue to cook, stirring frequently, until the polenta is thickened and cooked, about 5 minutes. Stir in 1 teaspoon salt and 1/2 teaspoon pepper, then taste for seasoning. Whisk together the eggs and 1/2 cup of the Parmesan in a bowl or measuring cup. Whisk the egg mixture into the polenta, then pour the polenta into the prepared baking dish.
• Chop the bacon and mix it into the squash. Spoon the squash and bacon evenly over the polenta, then use a spatula or your hands to press it into the warm polenta. Top with the remaining 1/2 cup Parmesan. Bake until set and brown on top, 15 to 20 minutes. Let cool to room temperature, then cut into squares and serve as finger food.

POLENTA WITH BUTTERNUT SQUASH

Steps:

• 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 dried sage, salt and pepper. Bake until squash is tender, about 1 hour 30 minutes. Cool slightly. Peel squash and garlic. Transfer to processor and puree.
• Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is very thick and creamy, stirring often, about 20 minutes.
• Stir in fresh sage and 3 cups squash puree (reserve any remaining puree for another use). Cook until heated through, about 2 minutes. Stir in cheese. Season with salt and pepper.

HERB-ROASTED BUTTERNUT SQUASH AND SAUSAGES

Steps:

• Preheat oven to 450°F.
• Combine squash and next 6 ingredients in large roasting pan.
• Toss to coat.
• Sprinkle with salt and pepper.
• Roast until squash is tender and sausage heated thoroughly, stirring once, about 30 minutes.
• Drizzle with vinegar and serve.

25-MINUTE CHEESY SAUSAGE AND BUTTERNUT SQUASH CASSEROLE

Steps:

• Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
• Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
• Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
• Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
• When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
• Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.

HERB-ROASTED SAUSAGES AND BUTTERNUT SQUASH

Steps:

• Preheat oven to 450°F. Combine squash and next 6 ingredients in large roasting pan. Toss to coat. Sprinkle with salt and pepper. Roast until squash is tender and sausage is warmed through, stirring once, about 30 minutes.
• Transfer squash and sausages to platter. Drizzle with vinegar and serve.