RCI-MT.001.0038.001

Roasted Acorn Squash with White Polenta

Name: Roasted Acorn Squash with White Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 unit acorn squash; 1 1/2 unit Tbs. olive oil; 1 1/4 tsp salt; 2 tsp cracked black pepper; 4 cups vegetable broth or water; 1/3 cup minced Onion; 2 small cloves garlic (minced); 1 2/3 cups white cornmeal or grits; 2/3 cup pine nuts (3 1/2 oz.); 1/2 tsp minced fresh thyme; 1/2 tsp minced fresh sage; 1/2 tsp minced fresh rosemary

Roasted Acorn Squash with White Polenta from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

acorn squash
4 unit
Tbs. olive oil
1 1/2 unit
salt
1 1/4 tsp
cracked black pepper
2 tsp
vegetable broth or water
4 cups
minced Onion
1/3 cup
cloves garlic
minced
2 small
white cornmeal or grits
1 2/3 cups
pine nuts (3 1/2 oz.)
2/3 cup
minced fresh thyme
1/2 tsp
minced fresh sage
1/2 tsp
minced fresh rosemary
1/2 tsp

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Roasted Acorn Squash with White Polenta

Ingredients

Method

What Makes This Variant Distinct