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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Comments (5)
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.
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.
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.
@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?
Its not that people have a problem paying for quality. These suggestions were made to lower the cost of making the dish.