Butternut Squash Polenta with Sausage Polenta

It is amazing how our cooking changes as soon as the weather turns cooler! Out come the crock pot, dutch oven, and soup pots. Suddenly I am roasting, braising, and stewing again. I think I've only had the grill on twice since I have been home from vacation!

This recipe is a perfect example of what we call 'fall food' - it's hearty, substantial, and fills you with delicious warmth! I originally found it when I was looking for ways to use up a butternut squash which had arrived in our CSA.

I seem to always find interesting sausage which we're out on our wanders and the freezer is becoming overrun with it! I thought that creamy polenta and sweet squash would be the perfect compliment to some of that sausage.  The result was a comfort-food style dish that I'll definitely be making again.

Enjoy!

Butternut Squash Polenta with Sausage Polenta

1½ teaspoons kosher salt, more as needed
1 bay leaf
1 cup fine polenta (not quick-cooking)
5 ounces seeded and peeled butternut squash, coarsely grated (1 cup)
3 tablespoons unsalted butter
Black pepper, as needed
1 tablespoon extra-virgin olive oil, more as needed
1½ pounds sweet or hot Italian pork sausage, sliced into ¼-inch rounds
2 teaspoons minced rosemary
1 teaspoon fennel seeds (optional - we used this)
2 small onions, peeled, halved lengthwise and sliced into ¼-inch half moons
Rosemary sprigs, for garnish (optional)

In a large pot over medium-high heat, combine 4½ cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Stir in butter and black pepper. Taste and adjust seasoning if needed.

While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, rosemary and fennel seeds if using. Cook, stirring occasionally, until meat is golden and cooked through, seven to 10 minutes. (Do this in batches if necessary, adding oil if the pan looks dry.) Transfer to a paper-towel-lined plate.

Add more oil to the skillet if it looks dry, then add onions. Cook, stirring occasionally, until they are tender and golden, 10 to 15 minutes. Return sausage to pan and stir to heat through. Spoon polenta into bowls and top with sausage and onion. Garnish with rosemary if you like.

Comments

[Sandi]

I like!

[Kayte]

Sausage Squash Polenta, now there's a winner in our book as well. Yep, soup pots, crock pots, roasting pans all out and accounted for here as well. Sigh...I guess there are some nice benefits to winter after all.

[Katie Zeller]

One of the challenges of butternut squash is finding uses for all of it when cooking for two LOL At out house 1 squash is good for 3 - 5 meals.... This is a great idea and goes into the rotation.