Butternut squash and goat cheese polenta

Lindsey Cook


Using leftover butternut squash puree, I came up with this polenta that made for a perfect meal. It would also be a delicious side dish, under a bed of short ribs or a juicy steak. Yum!


★★★★★ 1 vote

10 Min
15 Min


  • 3/4 c
  • 1 3/4 c
  • 1/2
    butternut squash, pureed, about 2 cups
  • 1 Tbsp
    olive oil
  • 2 clove
    garlic, chopped
  • 1/2
    onion, chopped
  • 1/2
    red bell pepper, chopped
  • 3 slice
  • 4 oz
    goat cheese, crumbled
  • 1 tsp
    garlic salt
  • 1/2 tsp
  • 1 dash(es)
    sea salt
  • 1 dash(es)
    red pepper flake

How to Make Butternut squash and goat cheese polenta


  1. In a sauce pan, bring water to a rolling boil. Slowly add in polenta. Let simmer for about 10 minutes. The polenta will thicken up.
  2. In a separate pan, add olive oil, onions, bacon, and bell pepper. Saute until bacon is cooked.
  3. Drain the bacon fat from the mixture. Add into polenta pan. Mix in butternut squash puree. Once combined, stir in goat cheese, salt, and pepper. Adjust spices to desired flavor. Add in some red chile flakes for a little kick!

Printable Recipe Card

About Butternut squash and goat cheese polenta

Course/Dish: Other Side Dishes
Other Tag: Quick & Easy

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