Make this for a chilly evening with some of your pumpkin or fall quash!
Recipe: Winter Squash and Polenta
Today’s dish is just that: a winner!
It’s healthy for sure: the winter squash, corn and kale are packed with good-for-you vitamins and minerals as well as being low in calories.
It’s loaded with flavor: the winter squash is sweet and pleasing, the corn is wonderfully nutty, and the spinach, wilted with sage and nutmeg, delivers a savory delight in each little mouthful.
And it’s quick and easy to make, to boot! If you have the squash roasted and made ahead of time (or use a good brand of organic pumpkin or squash purée), the dish comes together in 20 minutes — all right, 25 minutes tops!
As a last touch, I drizzle the whole thing with a little olive oil and top with toasted pumpkin seeds. This may be one of your new favorite winter recipes. It’s dense, packed with nutrients and fabulously nutty…. A little goes a very, very long way.