Combine a butternut squash and vegetable stock for an unrefined signature recipe

Audrey Michels

Contributing Writer

This is one of the recipes that shows just how much difference some brown butter can make. A few basic ingredients that usually require a lot of seasoning, plus some brown butter and fresh sage, create this delicious and deviously simple vegetarian polenta that’s sure to impress vegetarians and meat eaters alike.

This works as a terrific base for a more protein-dense dish or as a stand-alone. The best news is these few ingredients last a very long time and definitely won’t break the bank, making this the perfect quick meal to whip up when you’re feeling the magnetic pull of the takeout menu.

Cooktop Cove

Vegetarian polenta, roasted butternut squash and sage brown butter

10 minutes

15 minutes

25 minutes

1 small butternut squash, peeled and cut into 1-inch cubes

1/2 cup water

3 1/2 cups vegetable stock

1 cup quick-cooking polenta

2 tablespoons butter

5 leaves fresh sage

Salt and pepper

Place the cubes of squash in a microwave-safe bowl with 1/2 cup of water, and microwave about 5 minutes or until soft, checking at 1-minute intervals.

Drain the excess liquid, and puree the squash in a blender.

In a large saucepan over high heat, bring the vegetable stock to a boil.

Add the polenta slowly, whisking constantly.

Reduce the heat to medium-low and simmer, whisking regularly, for 3 to 5 minutes or until thick and creamy. Take off the heat.

In a small skillet over a medium heat, melt the butter and continue swirling until the fat solids begin to brown and smell nutty.

Add the sage and cook until the leaves begin to crisp, 1 to 3 minutes.

Use a fork to fish out the sage leaves and transfer to a paper towel-lined plate.

Transfer the polenta to a large bowl.

Add the butternut squash puree and stir well. Cover.

Add the butter to the polenta mixture, and stir well.

Once the sage leaves have cooled slightly, put them on top of the polenta and serve immediately.

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