Soft polenta with roast squash, kale & hazelnuts

Soft polenta with roast squash, kale & hazelnuts

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(3 ratings)

Prep: 25 mins Cook: 40 mins


Serves 4

This dish makes a wonderful accompaniment to a roast chicken or some lovely crackling-covered pork. It works well as a vegetarian main course too

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal442
  • fat23g
  • saturates5g
  • carbs37g
  • sugars7g
  • fibre8g
  • protein18g
  • salt0.8g
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  • 100g shallots
  • ½ butternut squash, peeled and chopped into chunks
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 thyme sprigs, leaves picked
  • 2 garlic cloves, crushed
  • ½ tsp chilli flakes
  • freshly grated nutmeg (about ¼ of a whole nutmeg)



    One of the most useful of spices for both sweet and savoury

  • 200g curly kale, tough stalks removed
  • 1 lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 50g hazelnuts, halved or roughly chopped
  • 700ml chicken stock or vegetable stock
  • 150g fine polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 50ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 50g parmesan or ricotta salata (available from, plus some shavings to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Boil the kettle, put the shallots in a bowl, pour over kettle-hot water and set aside for 10 mins. This will make them much easier to peel. Heat oven to 200C/180C fan/gas 6.

  2. Once cooled a little, drain and peel the shallots, and halve any large ones. In a large roasting tin, toss the shallots and squash with 1 tbsp oil and some seasoning. Roast for 25 mins.

  3. Add the thyme, garlic, chilli, nutmeg, kale, lemon zest and hazelnuts to the roasting tin. Season and toss with the remaining oil. Return to the oven for another 15 mins.

  4. While the vegetables are roasting, bring the stock to the boil in a saucepan. Pour in the polenta in a thin, steady stream, whisking continuously. Cook for 2-3 mins, then add the milk, season well and stir in the cheese. The polenta should have the consistency of loose mashed potato. Keep warm until ready to serve – the polenta will form a skin and thicken if left for too long, so cover with a piece of baking parchment, and stir in some extra milk if you need to.

  5. To serve, pour the warm polenta onto a large serving platter and top with the roasted veg. Squeeze over a little lemon juice and finish with some parmesan shavings.

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19th Oct, 2017
Very tasty end result! I would advise that you turn your veg occasionally as they roast to stop anything from sticking or burning, especially as the kale can turn from crispy to burnt if you don't keep an eye on it. I used a mixture of pumpkin and butternut squash instead of just the latter. Maybe I cut it up a bit small, but I think it got a bit overdone and soft for my liking, so perhaps I would roast them for a little less time. I subbed some cheddar and pecorino for the parmesan in the polenta as that's what I had to hand. All that said, I would make this again!
Amy Hough
14th Jan, 2017
Kale will burn in 15 mins in the oven so I just boiled mine for a minute at the end instead - delicious recipe
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