Creamy Goat Cheese and Pumpkin Polenta

• Vegetarian

• Produce

  • 1 Butternut squash, small
  • 1 Garlic clove
  • 1 tsp Sage, dried
  • 4 cups Spinach
  • 1/2 Yellow onion

• Pasta & Grains

  • 1 cup Polenta

• Baking & Spices

  • 1 cup Pumpkin - not pumpkin pie mix, canned
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tsp Grapeseed oil

• Dairy

  • 1 tsp Butter
  • 4 tbsp Goat cheese
  • 4 cups Milk

Found on theendlessmeal.com

Description

Ingredients

• 1 small butternut squash, cut into cubes (roast the seeds, if youd like)
• 2 teaspoons grapeseed oil
• 1 teaspoon butter
• ½ yellow onion, finely minced
• 1 garlic clove
• 1 cup polenta
• 4 cups milk (any neutral-flavoured, unsweetened milk will do - see notes)
• 1 teaspoon sea salt
• 4 tablespoons goat cheese
• 4 cups spinach
• 1 cup canned pumpkin - not pumpkin pie mix
• 1 teaspoon dried sage

Directions

• Turn your oven on to 425 degrees. Line a baking tray with parchment paper. Put the butternut squash on the tray and toss it with one teaspoon of the grapeseed oil. Put the pan into the oven (you dont need to wait for it to finish preheating) and roast the squash for 25-30 minutes, or until it is tender.
• Add the remaining one teaspoon of grapeseed oil and the butter to a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft and brown, about 8 minutes, Add the garlic and cook for one more minute.
• Add the polenta, milk and sea salt to the pot with the onions and bring it to a boil then reduce the heat to a gentle simmer. Cook the polenta, stirring occasionally, until it resembles thin mashed potatoes, about 12-15 minutes. Stir through the goat cheese, spinach, pumpkin, sage, and the roasted butternut squash. Season to taste with sea salt.