Butternut Squash Polenta with Turkey Apple Sausage
  • 1 small (1¾—2 pounds) butternut, kabocha or buttercup squash
  • 3tablespoons olive oil, divided
  • 6cups low-sodium vegetable broth or water
  • cups cornmeal
  • ¼teaspoon salt
  • 1cup grated Parmesan cheese
  • 2tablespoons chopped fresh parsley
  • 1tablespoon chopped fresh thyme
  • 2tablespoons ghee, butter or vegetable oil, divided
  • 6 turkey or chicken sausage links
  • 1 red onionpeeled and sliced
  • 2tablespoons chopped fresh sage, divided
  • 1teaspoon allspice
  • ½ teaspoon crushed fennel seeds
  • ¼ teaspoon ground black pepper
  • 2 red apples, sliced (TRY: Fuji)
  1. Preheat oven to 400°. Cut squash in half lengthwise, and scoop out the seeds. Drizzle 1 tablespoon oil over cut side of squash halves. Place squash, cut side down, on a parchment-lined baking sheet. Cover squash loosely with aluminum foil and bake for 45 minutes. Once cooked, remove foil and let squash cool slightly.
  2. Scoop 2 cups flesh from cooked squash halves into a bowl. Refrigerate remaining squash for another use.
  3. To cook polenta, in a large saucepan, bring broth to a simmer and slowly add cornmeal, whisking constantly to avoid clumping. Add salt. Stir constantly for 2 minutes; then add remaining 2 tablespoons oil. Reduce heat and simmer so that polenta gently bubbles, stirring every 5 minutes for 30 minutes. (TIP: You may need to add more broth or water, up to ¾ cup if polenta becomes too thick.) Polenta is properly cooked when you rub a pinch between your fingers and it feels smooth and creamy, not gritty.
  4. While polenta is cooking, in a large skillet over medium heat, heat 1 tablespoon ghee. Add sausage links and sliced onion. When onion begins to soften, sprinkle 1 tablespoon sage, allspice, fennel seeds and pepper over onion and sausage. Continue to cook until sausage reaches an internal temperature of 165°, 8–15 minutes. Remove sausage and onion from skillet, and transfer to a plate; cover to keep warm. Wipe skillet clean with a paper towel.
  5. Add remaining 1 tablespoon ghee to same skillet, and place over medium-high heat. Cook apple slices until tender.
  6. When polenta is almost done, stir in reserved 2 cups squash, Parmesan, parsley and thyme. If polenta is too thick, add up to 1 additional cup broth or water to thin to desired texture. Taste and add salt, as desired. Remove from heat, and cover to keep warm.
  7. To serve, divide half of the polenta among shallow serving bowls. Store remaining polenta as leftovers for another meal. Top each serving with a portion of the cooked apples and onions and one cooked sausage. Garnish with remaining 1 tablespoon fresh sage.
Recipe Notes
Nutrition Facts
Butternut Squash Polenta with Turkey Apple Sausage
Amount Per Serving
Calories 1381 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 95mg 32%
Sodium 681mg 28%
Total Carbohydrates 37g 12%
Dietary Fiber 4g 16%
Sugars 10g
Protein 24g 48%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 cup polenta, 1 /3 cup apples and onions, and 1 sausage link): 381 cal, 14g fat (6g mono, 3g poly, 5g sat), 95mg chol, 681mg sodium, 37g carb (4g fiber, 10g sugars), 24g protein