Special Diet

Cheesy Pesto Polenta

cook 30 mins
  • 500 g (1 lb) butternut squash, peeled, deseeded and diced
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1/2 teaspoon dried sage
  • 750 ml (1 1/4 pints) water
  • 175 g (6 oz) coarse polenta
  • 75 g (3 oz) toasted pine nuts
  • 40 g (1 3/4 oz) butter
  • 2 tablespoons ready-made pesto
  • 50 g (2 oz) Parmesan cheese, grated
  • salt and pepper
  • steamed Tenderstem broccoli, to serve
  • Place the squash in a roasting tin and sprinkle over 1 tablespoon of the oil. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–22 minutes until tender.
  • Meanwhile, heat the remaining oil in a frying pan, add the onion and sage and season with salt and pepper, then cook over a low heat for 16–18 minutes, stirring occasionally, until soft and golden.
  • In a separate pan, bring the water to the boil, then add the polenta in a steady stream, whisking continuously. Simmer over a low heat for 10–12 minutes until bubbling and cooked.
  • Remove the squash from the oven, add the pine nuts and then roughly mash with a fork. Stir the butter, pesto, cheese, onions and mashed squash into the polenta, then serve with steamed broccoli.
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