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On my last post I shared a savory take on polenta:
Mini Polenta Cakes {with Feta & Wild Mushroom Ragú.}

I am loving the diversity of polenta. In this recipe I created a sweet “pudding” that is yummy enough to have as a dessert and healthy enough to have for breakfast. I added a sneaky ingredient for flavor and bonus nutrition…butternut squash. I have been doing so much with sweet potatoes and pumpkins lately, I figured it was time for butternut squash to get some love!

Fresh Benefits

Not only does Butternut Squash taste great, it is loaded with good for you vitamins and minerals. With an abundance of Vitamin A, Vitamin C and Fiber, squash ranks high as a healthy superfood. It is an antioxidant powerhouse that helps boost the immunity and it has anti-inflammatory properties.

Like polenta, squash can be used in sweets and savories. From soups, baked goods, pastas, chilis, casseroles and salads……try it in your favorite dishes!

To read more about the health benefits of Butternut Squash click the following links:

HealthCastle: Squash

Wholeliving: Health Benefits and Recipes

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Butternut & Coconut Polenta Pudding

about 8-10 servings

• source organic ingredients when available
• Ingredients can be found at the MarlaMeridith.com Amazon Store

INGREDIENTS

Optional Toppings:

• Unsweetened Coconut Flake
• Candied Ginger
• Berries
• Splash of Coconut Milk

METHOD

Roasted Butternut Squash

To read and see pictures on how to trim and peel butternut squash click here: Simply Recipes

Some like to peel their squash before they cook it. In order to prevent injuring myself, I peel my squash when it is finished cooking. The skin comes right off.

• 1 Butternut Squash
• Canola Oil or Cooking Spray

1. Preheat oven to 400˚F.
2. Clean squash, leave skin on. Cut the top and then the bottom off.
3. Cut the squash down the middle and scoop out the seeds with a spoon.
4. Slice squash into large chunks.
5. Spray or lightly coat flesh with a bit of Canola oil. Spray baking pan as well. Put squash flesh side down in baking pan.
6. Roast for about 50 minutes, until squash is very soft and golden brown.
7. Let cool and remove the skins. Mash some squash so you have about 1/2 cup. You will have plenty of leftover squash for other recipes.

Polenta

1. Whisk 1 cup polenta into 3 cups boiling water.
2. Immediately turn heat down to a simmer.
3. Sprinkle salt, cinnamon, and ginger into polenta.
4. Continue to stir until polenta is very thick like a paste, about 5 minutes.
5. Remove from heat and stir in coconut milk, mashed squash, vanilla, butter and sweetener of choice. Adjust seasonings if needed.
6. Serve warm. Top with with fruit, nuts, coconut milk or candied ginger.
7. Enjoy!!

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More Polenta/Cornmeal recipes on MarlaMeridith.com:

To read more about polenta: From health benefits to “what is it,” and how to use it, please click on the following link:

Mini Polenta Cakes {with Feta and Wild Mushrom Ragú}

Coconut Cornbread Muffins {with Candied Ginger}