Create a Unique Vitamin-Packed Casserole

There are plenty of yummy vitamin-rich veggies available year-round. Pair delicious butternut squash with a blend of cheeses and polenta, a Nothern Italian grain, for an out-of-the-box comfort food you'll love.

Cheesy Polenta and Squash Bake
Serves 4-6
Prep Time: 20 minutes
Cook Time: 35 minutes, plus 5-10 minutes to rest

INGREDIENTS

1 pound pre-cooked polenta, cut into 3/4” cubes*
1/2 cup unsalted butter
1 medium onion, finely chopped
4 cups (20 ounces) frozen or fresh butternut squash, diced into 1/2” cubes
4 ounces goat cheese, crumbled
2 cups (16 ounces) Italian five-cheese blend, divided
3/4 cup fat free half and half or heavy cream
3 tablespoons all-purpose flour
1 teaspoon salt
Cracked black pepper, to taste

*Pre-cooked polenta is usually found refrigerated in the natural food section of the grocery store.

INSTRUCTIONS
1.    Preheat oven to 375ºF. Grease a 9” x 13” shallow baking dish (preferably glass or ceramic).
2.    Melt butter over medium heat in a medium-sized saucepan. Add onion, stir and simmer for 5-8 minutes until browning begins.
3.    Place an even layer of polenta in the bake dish. Add an even layer of fresh or thawed squash, and then a layer of crumbled goat cheese.
4.    Return to your saucepan and add half and half or cream and bring to a simmer. Add flour, one tablespoon at a time, stirring to incorporate until sauce has thickened.
5.    Remove from heat and pour evenly over the layers in your baking dish to coat.
6.    Sprinkle 1 cup of the Italian cheese blend over the top of the casserole and place in oven.
7.    Bake for 20 minutes. Gently stir casserole and add remaining cup of Italian cheese blend on top. Bake for 10 more minutes.
8.    Allow to rest for 5-10 minutes and serve.

Tip: This dish may need more or less time to cook depending upon the age and power of your oven. Keep an eye on your casserole to make sure it’s not over- or under-cooking, adjusting the time or temperature as necessary.

Tip: Frozen squash is suggested to help cut down on prep time for this recipe. Feel free to substitute fresh squash if it is available to you. Butternut squash is in season during colder months.

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