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Lilly’s Table

 
 
Runny Eggs on Wilted Greens
© Lillys-Table.com Photo of Chipotle Squash Polenta
 

Tags: Gluten-Free Low-Glycemic Dairy Free Vegan Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Chipotle Squash Polenta

from Chipotle Squash Polenta and Runny Eggs with Wilted Greens, the Week of January 8, 2017.
View the previous recipe for this meal.

Half squash, half polenta, spiced up for the perfect starchy side. The dairy is optional, but oh so tasty in this dish if you like it. To make your winter squash puree from a whole fresh from the earth squash, follow this recipe.

Ingredients

  • 1 cup polenta
  • 4 cups water, or broth
  • ¼ teaspoon salt, more to taste
  • 1 cup winter squash, pureed*
  • 1 teaspoon chipotle pepper, powdered or canned & minced (add more as desired)
  • ¼ cup cheddar cheese, shredded, optional
  • ¼ cup sour cream, optional, or the thickened topping of coconut milk

Serving Size: 4 People

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Preparation Instructions

Stir about a quarter of the water or broth into the polenta until it is liquid smooth. Bring the remaining water/broth up to boil. Pour in the polenta and simmer for at least 10 minutes.

Stir in the salt, squash and chipotle. Continue to simmer, for about 15-20 minutes, stirring occasionally.

Taste. Add more salt or chipotle, to taste. Finish with the shredded cheese and garnish with a dollop of sour cream, if desired. Skip it for a vegan/dairy-free option.

To cook & puree the winter squash:
You can use pumpkin, butternut, acorn, or any orange fleshed hard squash. Place in the oven at 350 for about 20-45 minutes depending on the thickness of the squash. Remove it when a spoon can easily cut into the flesh. Cool. Scoop out, place in a blender or food processor and puree until smooth. Add a bit of water or broth to help get the chunks of squash moving if needed. Strain off the excess liquid letting it rest in a wire mesh strainer. This recipe has even more details.