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.

Directions

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.

Nutrition

Calories per serving:

351 kcal

Daily value:

18%

Servings:

8
  • Carbohydrate, by difference 45 g
  • Protein 13 g
  • Total lipid (fat) 13 g
  • Vitamin A, IU 665 IU
  • Vitamin A, RAE 177 µg
  • Vitamin B-12 1 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 18 IU
  • Vitamin K (phylloquinone) 3 µg
  • Arginine 1 g
  • Ash 3 g
  • Aspartic acid 1 g
  • Calcium, Ca 322 mg
  • Carotene, alpha 16 µg
  • Carotene, beta 44 µg
  • Cholesterol 24 mg
  • Choline, total 15 mg
  • Fatty acids, total monounsaturated 4 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 5 g
  • Fiber, total dietary 2 g
  • Folate, DFE 61 µg
  • Folate, food 11 µg
  • Folate, total 41 µg
  • Folic acid 29 µg
  • Glutamic acid 3 g
  • Iron, Fe 5 mg
  • Isoleucine 1 g
  • Leucine 1 g
  • Lutein + zeaxanthin 340 µg
  • Lysine 1 g
  • Magnesium, Mg 53 mg
  • Niacin 3 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 293 mg
  • Potassium, K 218 mg
  • Proline 1 g
  • Retinol 172 µg
  • Selenium, Se 18 µg
  • Serine 1 g
  • Sodium, Na 684 mg
  • Starch 8 g
  • Sugars, total 5 g
  • Theobromine 6 mg
  • Tyrosine 1 g
  • Valine 1 g
  • Water 102 g
  • Zinc, Zn 2 mg
Powered by USDA