Butternut Squash Polenta1 1.jpg

Butternut Squash Polenta Casserole


3.42 from 12 votes
Butternut Squash Polenta1 1.jpg
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Butternut Squash Polenta Casserole

Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: American
Servings: 12 people
Calories: 282kcal
Author: Gluten Free & More


  • 4 tablespoons extra-virgin olive oil divided use
  • 4 large onions thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon balsamic or white balsamic vinegar
  • 1 tablespoon fresh sage leaves minced
  • 1 2-pound butternut squash peeled, seeded, and cut into ½-inch pieces
  • 2 cups gluten-free polenta
  • ¼ cup grated Parmesan cheese or dairy-free cheese substitute
  • 2 cups shredded Gruyère cheese or dairy-free cheese shreds of your choice


  • Preheat the oven to 350ºF. Grease a 9×12-inch (or similar size) baking dish.
  • Heat 2 tablespoons of oil in a large skillet over medium heat. Add the onions and cook, stirring, for 10 minutes. Add 1 teaspoon salt and ½ teaspoon pepper. Continue to cook, stirring occasionally, until the onions are very soft and brown, about 35 minutes more. Add the balsamic vinegar and cook, stirring, until the vinegar evaporates. Remove from heat. Stir in the sage. Season to taste with more salt and pepper if desired.
  • While the onions are cooking, roast the squash and make the polenta: Place the squash on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil, and season with 2 teaspoons salt and 1 teaspoon pepper. Roast the squash, stirring twice, until tender and starting to brown, 20-30 minutes. Mash the squash with a fork or potato masher. Leave the oven on.
  • Bring 6 cups of water and 2 teaspoons of salt to a boil in a large, heavy sauce-pan. Slowly stir in the polenta and continue to cook, stirring occasionally, until thickened, about 20 minutes. Stir in the butternut squash and Parmesan cheese.
  • Place half the polenta mixture in the bottom of the prepared baking dish and smooth into an even layer. Add half the onion mixture and half the shredded cheese. Repeat the layers. Bake for 15 minutes or until the cheese is melted.


Nutrition Facts
Butternut Squash Polenta Casserole
Amount Per Serving
Calories 282 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g25%
Cholesterol 25mg8%
Sodium 111mg5%
Potassium 327mg9%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 3g3%
Protein 10g20%
Vitamin A 6925IU139%
Vitamin C 15.8mg19%
Calcium 286mg29%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Casserole Magazine Optionally Dairy Free Optionally Vegan Polenta Squash

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