Butternut Squash PolentaPosted: Updated:
Butternut Squash Polenta
Yields: 8 side servings
3/4 cup finely chopped onion (1 medium)
5 tablespoons unsalted butter
1 pound butternut squash, peeled and cut into 1-inch cubes
2 1/2 cups water
2 cups whole milk
1 1/4 teaspoons salt
1/4 teaspoon black pepper
3/4 cup instant polenta
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Preheat oven to 375?F. Toss butternut squash with olive oil, salt and pepper and roast until tender, about 30 minutes.
Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes.
Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.
Stir in squash and onions. Cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.
Crostini with Roasted Garlic, Goat Cheese and Apple Chutney
Yields: 8 servings
1 cup (packed) golden brown sugar
2/3 cup rice vinegar
2 garlic cloves, minced
1 1/2 teaspoons minced peeled fresh ginger
1/2 teaspoon cayenne pepper
1 cinnamon stick
1 1/2 pounds Granny Smith apples, peeled, cored, cut into -inch pieces (about 4 cups)
1 cup golden raisins
1 cup diced seeded plum tomatoes
1 tablespoon chopped fresh mint
1 French-bread baguette, cut into 1/3-inch-thick slices
8 ounces soft fresh goat cheese (such as Montrachet), room temperature
Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes. Mix in apples and raisins. Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes. Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.) Mix in tomatoes and mint.
Preheat oven to 450°F. Arrange baguette slices on baking sheet and brush with olive oil. Bake until golden and crisp, about 8 minutes. Spread each toast with roasted garlic; top with goat cheese and chutney.