Delicious Living
Butternut Squash Polenta with Turkey Apple Sausage
  • 1 small (1¾—2 pounds) butternut, kabocha or buttercup squash
  • 3 tablespoons olive oil, divided
  • 6 cups low-sodium vegetable broth or water
  • 1½ cups cornmeal
  • ¼ teaspoon salt
  • 1 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons ghee, butter or vegetable oil, divided
  • 6 turkey or chicken sausage links
  • 1 red onion (peeled and sliced)
  • 2 tablespoons chopped fresh sage, divided
  • 1 teaspoon allspice
  • ½ teaspoon crushed fennel seeds
  • ¼ teaspoon ground black pepper
  • 2 red apples, sliced (TRY: Fuji)

Butternut Squash Polenta with Turkey Apple Sausage

Carsen Snyder | Photo by Jennifer Olson | Delicious Living
  • Serves: 6 people

Blend classic fall flavors—turkey, apple and butternut squash—to make a hearty dish that’s perfect for spending chilly nights inside.

(gluten free) 


  1. Preheat oven to 400°. Cut squash in half lengthwise, and scoop out the seeds. Drizzle 1 tablespoon oil over cut side of squash halves. Place squash, cut side down, on a parchment-lined baking sheet. Cover squash loosely with aluminum foil and bake for 45 minutes. Once cooked, remove foil and let squash cool slightly.
  2. Scoop 2 cups flesh from cooked squash halves into a bowl. Refrigerate remaining squash for another use.
  3. To cook polenta, in a large saucepan, bring broth to a simmer and slowly add cornmeal, whisking constantly to avoid clumping. Add salt. Stir constantly for 2 minutes; then add remaining 2 tablespoons oil. Reduce heat and simmer so that polenta gently bubbles, stirring every 5 minutes for 30 minutes. (TIP: You may need to add more broth or water, up to ¾ cup if polenta becomes too thick.) Polenta is properly cooked when you rub a pinch between your fingers and it feels smooth and creamy, not gritty.
  4. While polenta is cooking, in a large skillet over medium heat, heat 1 tablespoon ghee. Add sausage links and sliced onion. When onion begins to soften, sprinkle 1 tablespoon sage, allspice, fennel seeds and pepper over onion and sausage. Continue to cook until sausage reaches an internal temperature of 165°, 8–15 minutes. Remove sausage and onion from skillet, and transfer to a plate; cover to keep warm. Wipe skillet clean with a paper towel.
  5. Add remaining 1 tablespoon ghee to same skillet, and place over medium-high heat. Cook apple slices until tender.
  6. When polenta is almost done, stir in reserved 2 cups squash, Parmesan, parsley and thyme. If polenta is too thick, add up to 1 additional cup broth or water to thin to desired texture. Taste and add salt, as desired. Remove from heat, and cover to keep warm.
  7. To serve, divide half of the polenta among shallow serving bowls. Store remaining polenta as leftovers for another meal. Top each serving with a portion of the cooked apples and onions and one cooked sausage. Garnish with remaining 1 tablespoon fresh sage.

PER SERVING (1 cup polenta, 1 /3 cup apples and onions, and 1 sausage link): 381 cal, 14g fat (6g mono, 3g poly, 5g sat), 95mg chol, 681mg sodium, 37g carb (4g fiber, 10g sugars), 24g protein

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