Creamy Grits with Roasted Butternut Squash and Blue Cheese

Creamy Grits with Roasted Butternut Squash and Blue Cheese
Staff Writer
Creamy Grits with Roasted Butternut Squash and Blue Cheese

Peter Frank Edwards Photography

Creamy Grits with Roasted Butternut Squash and Blue Cheese

Oven-caramelized squash and tangy blue cheese make this creamy side hearty enough to double as a vegetarian entrée. It makes an excellent weeknight supper crumbled with crispy bacon or prosciutto and served with a simple green salad and a glass of crisp, sweet sauternes, or creamy chardonnay.

See all blue cheese recipes.


Preheat the oven to 400 degrees.

Toss the squash with the olive oil to coat evenly and season with salt and pepper, to taste. Spread in a single layer on a rimmed baking sheet and bake until golden brown around the edges, 30-35 minutes, stirring halfway through.

While the squash is baking, bring the water to a boil in a large saucepan. Add the 2 teaspoons salt and slowly add the grits in a steady stream, whisking constantly. Reduce the heat to low and cook and stir until the grits begin to thicken, for 15-20 minutes. Add the milk and continue to cook and stir until the grains are tender and the mixture is thick, for 5 more minutes.

Remove from the heat and add the Parmesan cheese, butter, and rosemary, stirring to melt. Season with salt and pepper, to taste.

Place the grits on a platter or divide evenly between individual serving plates and scatter the roasted squash on top. Top with the Gorgonzola, garnish with rosemary, and serve warm.


Calories per serving:

276 calories

Dietary restrictions:

Sugar Conscious, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 17g 26%
  • Carbs 22g 7%
  • Saturated 8g 40%
  • Fiber 2g 7%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 7g
  • Polyunsaturated 1g
  • Protein 10g 19%
  • Cholesterol 30mg 10%
  • Sodium 892mg 37%
  • Calcium 270mg 27%
  • Magnesium 32mg 8%
  • Potassium 238mg 7%
  • Iron 1mg 6%
  • Zinc 1mg 6%
  • Phosphorus 192mg 27%
  • Vitamin A 296µg 33%
  • Vitamin C 8mg 13%
  • Thiamin (B1) 0mg 21%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 1mg 7%
  • Vitamin B6 0mg 7%
  • Folic Acid (B9) 49µg 12%
  • Vitamin B12 0µg 7%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 8%
  • Vitamin K 4µg 6%
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