Butternut squash polenta with ricotta and fried sage from Dinner: Changing the Game (page 290) by Melissa Clark

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Notes about this recipe

  • pattyatbryce on March 25, 2025

    Be careful! Ratio of water/broth to polenta will vary based on coarseness of polenta. Mine was very wet as written. Overall nice flavor, but not super special.

  • pattyatbryce on March 25, 2025

    It's a nice dish. I probably prefer as a a side. It's good, but a bit more flavor would make it great.

  • meduff on February 14, 2019

    This is the second dish, that I have made, where the butternut squash is the star of the show and this dish is just OK. I am disappointed. I think my execution of this recipe was accurate. The dish is creamy, the squash is flavor forward and the polenta comes in second. The squash is shredded and that really helps to incorporate it with the polenta. I just thought this dish was fine - nothing great. It was easy to make and did take me about 40 minutes minus the prep. I did change the garnishes to pancetta, brussel sprouts, and parmigiano-reggiano. I am tired of the fried sage leaves as a garnish, I had done that in at least two other dishes. I think the garnishes I did pick were more interesting and secretly I had hoped my family could get passed the squash part if it had enough pancetta on top.

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