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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Toss the squash with a tbsp olive oil and some seasoning. Roast for 20 minutes or until tender.
2. Make up the polenta following pack instructions - it should be soft enough to spoon. Season well, then beat in the butter and parmesan. Serve the polenta topped with the squash and gorgonzola.

Per serving

647 kcalories, protein 17.5g, carbohydrate 59.5g, fat 39.3 g, saturated fat 21.5g, fibre 5.1g, salt 1.9 g

Latest comments and suggestions

• astroboy

  17 May 2009

  astroboy rated and commented on this recipe

  

  Added a small bunch of thyme (stems removed) to the squash, and bought the polenta already made up. Also, i didn't like the thought of having the polenta cold so broke it into chunks, mixed in the parmesan and placed it next to the squash for baking. It worked our really nice!

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Ingredients

• 500g butternut squash , diced
• olive oil
• 100g instant polenta
• 50g butter
• 2 tbsp grated parmesan
• 75g gorgonzola , crumbled

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 500g butternut squash , diced
• olive oil
• 100g instant polenta
• 50g butter
• 2 tbsp grated parmesan
• 75g gorgonzola , crumbled

Per serving

647 kcalories, protein 17.5g, carbohydrate 59.5g, fat 39.3 g, saturated fat 21.5g, fibre 5.1g, salt 1.9 g

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