Creamy Butternut Squash Polenta with Spicy Wilted Spinach Recipe

Creamy Butternut Squash Polenta with Spicy Wilted Spinach Recipe
Staff Writer
Creamy Butternut Squash Polenta with Spicy Wilted Spinach
Viviane Bauquet Farre
Creamy Butternut Squash Polenta with Spicy Wilted Spinach

I love creating recipes that are both healthy and super flavorful. And if they’re quick and easy to make as well, then I know I have a winner on my hands!

It’s healthy for sure — the butternut squash, corn, and spinach are packed with good-for-you vitamins and minerals and are also low in calories.

It’s loaded with flavor — the butternut squash is sweet and pleasing; the corn is wonderfully nutty; and the spinach, wilted with both hot and sweet Hungarian paprika, delivers shots of spice and earth in each little mouthful.

Paired with an equally flavorful and spunky wine, this butternut squash polenta is a dish I could eat once a week, all winter long!

4
Servings
602
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  cups  spring water
  • 1  cup  vegetable broth
  • 1  cup  corn grits
  • 1 1/4  teaspoon  sea salt, or to taste
  • 1  cup  butternut squash purée
  • 1/4  cup  parmesan, grated
  • 1  tablespoon  crème fraîche
  • Freshly ground black pepper, to taste
  • 3  tablespoons  extra-virgin olive oil
  • large cloves garlic, chopped finely
  • 1/4  teaspoon  hot Hungarian paprika
  • 1/2  teaspoon  sweet Hungarian paprika
  • 8  ounces  baby spinach
  • Toasted pumpkin seed oil, for garnish

Directions

Bring the water and broth to a boil in a heavy-bottomed saucepan. As soon as the mixture boils, add the corn grits. Whisk vigorously until the mixture starts to thicken. Reduce the heat to medium and gently simmer the polenta, stirring frequently, for 15 minutes until it is thick and al dente. Add 1 teaspoon of the salt, butternut squash purée, parmesan, crème fraîche, and black pepper. Stir until well incorporated. Remove from heat and keep warm.

Heat a large heavy-bottomed skillet over high heat. Add the oil, garlic, and both paprikas. Sauté for 30-60 seconds until the garlic softens, but doesn’t brown. Add the spinach and remaining salt and toss until just wilted. Remove from heat and transfer to a bowl.

Spoon the polenta into bowls. Top with the wilted spinach and spoonful of the juices. Drizzle with the pumpkin seed oil and serve immediately.

Nutritional Facts

Total Fat
18g
26%
Sugar
10g
11%
Saturated Fat
12g
50%
Cholesterol
12mg
4%
Carbohydrate, by difference
97g
75%
Protein
17g
37%
Vitamin A, RAE
33µg
5%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
316mg
32%
Choline, total
21mg
5%
Fiber, total dietary
5g
20%
Folate, total
97µg
24%
Iron, Fe
20mg
100%
Magnesium, Mg
45mg
14%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
190mg
27%
Selenium, Se
18µg
33%
Sodium, Na
1180mg
79%
Thiamin
1mg
91%
Water
208g
8%
Zinc, Zn
1mg
13%

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.