Creamy Butternut Squash Polenta with Spicy Wilted Spinach Recipe

Staff Writer
Creamy Butternut Squash Polenta with Spicy Wilted Spinach Recipe
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!

Ready in
30 m
4
Servings
305
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
  • 2 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.

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.

Nutritional Facts

Total Fat
14g
21%
Sugar
1g
N/A
Saturated Fat
3g
16%
Cholesterol
7mg
2%
Protein
8g
16%
Carbs
39g
13%
Vitamin A
486µg
54%
Vitamin B6
0.3mg
15.4%
Vitamin C
24mg
40%
Vitamin E
3mg
17%
Vitamin K
284µg
100%
Calcium
181mg
18%
Fiber
4g
17%
Folate (food)
136µg
N/A
Folate equivalent (total)
224µg
56%
Folic acid
51µg
N/A
Iron
3mg
19%
Magnesium
80mg
20%
Monounsaturated
8g
N/A
Niacin (B3)
3mg
13%
Phosphorus
143mg
20%
Polyunsaturated
2g
N/A
Potassium
544mg
16%
Riboflavin (B2)
0.3mg
16.9%
Sodium
751mg
31%
Thiamin (B1)
0.6mg
39.1%
Zinc
0.9mg
6.2%