Polenta stuffed acorn squash

 

Today’s recipe comes to you by way of procrastination. There’s so much to do besides cooking, and yet here we are!

Don’t let the squishy squashy appearance fool you–this squash is delicate and richly flavorful; I’m just genuinely bad at photographing food.

This is a lovely and light date meal, or lunch for an afternoon at home. Goes well with a slice of toasted baguette or seasoned white beans if you need something a bit more filling.

Recipe

Yields: 2 servings

Prep time: 10 minutes

Cook time: 40 minutes

Ingredients

  • 1 acorn squash, cut in half length-wise and seeded
  • 1 tsp olive oil
  • 1 tsp cooking oil of choice
  • 1 medium onion, diced small
  • 1/4 tsp molasses
  • 3 cloves garlic, minced
  • 1/2 cup Bob’s Red Mill polenta
  • 1 1/2 cups vegetable broth
  • 1/2 cup spinach, packed
  • salt and cracked black pepper to taste

Instructions

  1. Preheat the oven to 400°. While the oven preheats, drizzle the olive oil over the opened halves of squash, and season liberally with salt and pepper.
  2. When the oven is ready, lay the halves of the squash face down (green side up) in a baking dish. Slide into the oven to bake for about 40 minutes (might take a little longer if you’ve got a big ol’ squash, you just want ’em to be nice and soft)
  3. While the squash cooks, heat up the teaspoon of oil in a medium saucepan over medium heat. Once the oil is preheated, add the diced onions and molasses. Scoot your spatula around a bit to coat the onions evenly in molasses and oil, and let cook for five minutes or until slightly browned and translucent.
  4. Reduce the heat on the saucepan to low and cover. Cook at a simmer, stirring occasionally, for 15 minutes, or until onions are nicely caramelized (yum).
  5. Once the onions are caramelized, add in the garlic and cook ’til fragrant, about two minutes. Set aside the onions and garlic for later, and wipe any excess oil out of your saucepan.
  6. Once your saucepan is wiped down, pour in the vegetable broth to bring to a boil over medium-high heat. Add the polenta, reduce the heat to low, and cook, stirring constantly, for about four minutes, or until the polenta has absorbed the moisture. Add the onions and garlic back in, and add the spinach. Stir to combine until spinach is nicely wilted. Set aside from heat and cover until the squash is done.
  7. Once the squash is finished, pull it out of the oven and flip the halves over so they’re face up. Fill in the centers of the squash with the polenta mixture. Serve right away ’cause it’s best nice and warm.