Blend classic fall flavors—turkey, apple and butternut squash—to make a hearty dish that’s perfect for spending chilly nights inside.
(gluten free)
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Butternut Squash Polenta with Turkey Apple Sausage
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Ingredients
- FOR THE POLENTA
- 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
- FOR THE TOPPING
- 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)
Instructions
- 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.
- Scoop 2 cups flesh from cooked squash halves into a bowl. Refrigerate remaining squash for another use.
- 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.
- 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.
- Add remaining 1 tablespoon ghee to same skillet, and place over medium-high heat. Cook apple slices until tender.
- 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.
- 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.
Recipe Notes
Nutrition Facts
Butternut Squash Polenta with Turkey Apple Sausage
Amount Per Serving
Calories 1381
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 5g
25%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 95mg
32%
Sodium 681mg
28%
Total Carbohydrates 37g
12%
Dietary Fiber 4g
16%
Sugars 10g
Protein 24g
48%
* Percent Daily Values are based on a 2000 calorie diet.
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
