Baked Butternut Squash-and-Cheese Polenta - PCOS-Friendly Recipe

Servings: 8

Lunch

This Baked Butternut Squash-and-Cheese Polenta is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Anna Thomas's 1970s book, The Vegetarian Epicure, is iconic; updated in the '90s and rechristened The New Vegetarian Epicure, it focuses on recipes for entertaining. One of her latest dishes is this crusty baked polenta, swirled with mashed butternut squa

Ingredients

1 butternut squash
2 tbsp. extra-virgin olive oil
1/3 c. pine nuts
1 large onion
1/2 tsp. dried sage
Salt and freshly ground pepper
6 c. water
2 c. coarse polenta
unsalted butter
4 oz. smoked Gouda
1/4 c. Freshly grated Parmigiano-Reggiano cheese
2 tbsp. grated Parmigiano-Reggiano cheese, combined with above

Instructions

Preheat the oven to 375 degrees F. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups.) Spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.
Meanwhile, in a skillet, heat the 2 tablespoons of olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, 25 minutes; add a few tablespoons of water if the onion looks dry.
In a saucepan, bring the 6 cups of water to a boil. Whisk in the polenta and 1 teaspoon of salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon of butter along with the mashed squash, pine nuts, onion, Gouda, and half of the grated Parmigiano cheese. Pour the hot polenta into a buttered large cast-iron skillet. Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm, about 3 hours.
Rub the surface of the polenta with softened butter and sprinkle with the remaining grated Parmigiano cheese. Bake in a 375 degrees F oven for 1 hour, until the top and side are lightly browned and crisp. Let stand for 20 minutes before cutting it into wedges.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Nuts.

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Frequently Asked Questions

Is Baked Butternut Squash-and-Cheese Polenta good for PCOS?

Yes, this Baked Butternut Squash-and-Cheese Polenta recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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