Butternut Squash Polenta With Sausage and Onion

By Melissa Clark

Updated Nov. 9, 2022

Butternut Squash Polenta With Sausage and Onion
Andrew Scrivani for The New York Times
Total Time
45 minutes
Rating
5(1,240)
Comments
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In this savory, satisfying dinner, finely ground polenta and grated butternut squash are cooked together in one pot, the squash adding sweetness to the savory cornmeal. Then browned sausages and onions seasoned with rosemary and fennel seeds are spooned on top to round out the meal. It’s a dish simple enough for a weeknight, but the butternut squash makes it interesting enough to serve to guests.

If you can’t find finely ground polenta, you can substitute coarse; just add another cup of water and plan on cooking the mixture for an extra 10 to 15 minutes. You could also substitute coarsely ground cornmeal for the fine polenta. Try to avoid using instant (or quick-cooking) polenta, but if it's all you can find, add the squash, salt and bay leaf to the boiling water 15 minutes before stirring in the polenta, so the squash gets a chance to soften. Just do not use the prepared polenta that comes in a tube. You can grate the squash the day before and store it in a plastic bag in the fridge.

Featured in: Polenta’s Journey From Fancy to Familiar

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Ingredients

Yield:4 servings
  • 1½teaspoons kosher salt, more as needed
  • 1bay leaf
  • 1cup fine polenta (not quick cooking)
  • 5ounces seeded and peeled butternut squash, coarsely grated (1 cup)
  • 3tablespoons unsalted butter
  • Black pepper, as needed
  • 1tablespoon extra-virgin olive oil, more as needed
  • 1½pounds sweet or hot Italian pork sausage, sliced into ¼-inch rounds
  • 2teaspoons minced rosemary
  • 1teaspoon fennel seeds (optional)
  • 2small onions, peeled, halved, and sliced into ¼-inch half moons
  • Rosemary sprigs, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

776 calories; 55 grams fat; 19 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 9 grams polyunsaturated fat; 41 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 30 grams protein; 1265 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot over medium-high heat, combine 4½ cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Stir in butter and black pepper. Taste and adjust seasoning if needed.

  2. Step 2

    While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, rosemary and fennel seeds if using. Cook, stirring occasionally, until the meat is golden and cooked through, 7 to 10 minutes. (Do this in batches if necessary, adding oil if the pan looks dry.) Transfer to a paper-towel-lined plate.

  3. Step 3

    Add more oil to the skillet if it looks dry, then add onions. Cook, stirring occasionally, until onions are tender and golden, 10 to 15 minutes. Return sausage to pan and stir to heat through. Spoon polenta into bowls and top with sausage and onion, garnished with rosemary if you like.

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Ratings

5 out of 5
1,240 user ratings
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Comments

Sandy

I'm a big fan of polenta and its variations. I would have given this recipe 5 stars if it weren't for all the work involved with the squash. My shortcut is to roast the squash till tender, scrape out the pulp, then mash the pulp into an already cooked polenta.

C. G.

I followed the directions the first time, and it was great. The next time I made it, I wanted more squash, so I sauted 1/2 diced squash (about 2 cups) in the butter and olive oil, and when it was almost done, I put it in the polenta as it was cooking. I put the fennel and rosemary into the onions as they cooked. I liked it even more.

Carey Larsen

This is a favorite recipe for the middle of the week. The beautiful flecks of butternut squash in the polenta somehow retain their "squashy" taste. Prep tip - I peel only the top half of the squash. Then I hold on to the bottom, rounded half of the squash, and grate the top half on a box grater. No grated knuckles! I save the bottom half for another dish.

rosario

the squash is retaining a crunch and a 'raw' taste that i don't particularly like. Anyone else having the same experience? I grated it to the smallest setting using a food processor. I wonder if roasting it and adding it pureed would be better. Another commenter suggested it as a way of simplifying prep but for me seems more like a matter of taste.

Chef Carlos

Good basic recipe, squash and polenta were great. Had one hot Italian sausage that I used, which was not appreciated by my non-hot loving spouse. Will use mild sausage if I make this again. Nothing spectacular with this recipe

Alan

You can kick this recipe into high gear with some goat cheese crumbled over the top when you serve it.

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