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Butternut recipes

Mixed squash stew with borlotti beans and feta

Butternut recipes

Mixed squash stew with borlotti beans and feta

40 minutes

Moroccan minced lamb pizza with yoghurt-feta tzatziki

Butternut recipes

Moroccan minced lamb pizza with yoghurt-feta tzatziki

1 hour

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Butternut recipes

Spicy butternut soup

0 minutes

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Butternut recipes

Chicken and butternut roast

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Butternut recipes

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Butternut recipes

Senegalese fish and rice stew

1½ hours

Barley, lentil and butternut casserole

Butternut recipes

Barley, lentil and butternut casserole

1 hour, plus barley cooking time

Beer and ribs with roast butternut salad

Beer Food

Beer and ribs with roast butternut salad

1 1/2 hours

Butternut pie

Butternut recipes

Butternut pie

30 - 40 minutes

Creamy butternut pasta

Butternut recipes

Creamy butternut pasta

25 minutes

Summer mozzarella terrine

Butternut recipes

Summer mozzarella terrine

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Baked butternut and sage on polenta crust

Butternut recipes

Baked butternut and sage on polenta crust

30 minutes

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Baked butternut and sage on polenta crust

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

4 cups full-cream milk
Sea salt, to taste
1 cup polenta
2 T olive oil, plus extra for greasing
500 g butternut, cut into chunks
Sage leaves, a few sprigs
1 - 2 cloves garlic, crushed
Freshly ground black pepper
75 g Royal Ashton cheese, for serving
1 handful rocket, to garnish

Method

Preheat the oven to 200°C. Bring the milk to the boil in a large saucepan. Add the salt and gradually whisk in the polenta. Reduce the heat. Keep whisking until thick and smooth.

Turn the polenta into a greased shallow baking pan, about 32 cm x 24 cm. Drizzle with olive oil and bake for 30 minutes, or until golden and starting to crisp.

Moisten the butternut with olive oil. Turn into a baking pan, about the same size as the one used for the polenta. Tuck in the sage leaves, smear with garlic and season. Bake for 30 minutes, or until tender and starting to catch. Turn onto the polenta crust.

Top with shavings of cheese. Serve immediately, sprinkled with wild rocket.

COOK’S NOTE: Use Parmesan, if you prefer.

Discover more polenta recipes here.