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The Best of Winter Squash

I adore all the wonderful squash varieties available now—and all the amazing things you can make from them. If you’re a fan, too, pick up a copy of A Harvest of Pumpkins and Squash by Lou Seibert Pappas. One of my favorite recipes:

Roasted Butternut Squash Polenta With Fried Sage

Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss together 1 pound butternut squash (peeled, seeded, and cut into 1/2-inch cubes) with 2 tablespoons olive oil in a bowl. Spread on baking sheet, and bake 15 minutes. Stir, turning squash over, and bake 15–20 minutes or until tender.

Meanwhile, soak 1 cup polenta in 1 1/2 cups cold water in a bowl for 10 minutes. Bring 2 cups chicken broth to a boil over high heat. Stir in polenta and remaining water, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 tablespoon olive oil. Return to a boil, then reduce heat to low and simmer, stirring occasionally, about 15 minutes or until thickened. Stir squash into the polenta, and cook until heated through. Spoon into a hot bowl to serve.

To fry sage: Melt 2 tablespoons butter in a small saucepan over medium heat, and cook until it sizzles and browns lightly. Add 12 fresh sage leaves, and sauté until crisp. Scatter over the polenta. Sprinkle with 1/3 cup freshly grated Parmesan cheese; serve.


Frances A. Largeman-Roth, RD, is Health’s Senior Food and Nutrition Editor.

(PHOTO: YUNHEE KIM)


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Last Updated: July 17, 2009
Filed Under: Healthy Cooking
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Comments (5)

The following content represents the opinions of Health.com users. It is not editorially reviewed for medical or factual accuracy. It does not constitute medical advice. See your doctor for medical advice.
  • Diana Touchton

    Good suggestions; but not a complete “meal.” They’re a “main dish” or “entree.” The squash needs a green vegetable. Lasagne needs garlic bread! I’d like to suggest a personal (and vegetarian, yes) alternate in those dishes asking for ground turkey or such. I drain and freeze tofu, thaw it and crumble for a meat-like texture that absorbs flavors well, for lower cost.

  • Barbara Edwards

    Good idea for using tofu – however, where I live, ground turkey sells for $1.50/lb. and tofu costs $2.50-2.98 for 13-14 oz. at our Walmart.

  • Marcia

    Ground turkey is great, but beware it can be high in fat, depending upon what parts are included. I buy fresh/frozen chicken/turkey breast and grind it myself using the attachment on Cuisinart my stand mixer.

  • Teresa

    @Barbara: You must not be using very high-quality turkey. Take a look at options that don’t contain hormones and antibiotics, and you’ll pay more but stay healthier. Why does everyone in the US have such a problem with paying for quality?

  • Callie

    Its not that people have a problem paying for quality. These suggestions were made to lower the cost of making the dish.

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