How do I know when the butternut squash polenta is cooked through?

Cook the polenta over medium heat, stirring frequently, until it boils, thickens, and pulls away from the edge of the pot. It should be stiff enough for a spoon to stand straight up in it.

Can I omit the crystallized ginger from this polenta recipe?

While you can omit it, the diced crystallized ginger adds a unique sweet and spicy chewiness that complements the butternut squash and fresh ginger beautifully.

Why does the recipe instruct to cool and refrigerate the polenta?

Cooling to room temperature and then refrigerating allows the polenta to firm up significantly, making it easy to slice and serve later, much like a traditional firm polenta.

What is the purpose of apple cider vinegar in this butternut squash polenta?

The tablespoon of organic apple cider vinegar is added to brighten and balance the rich, sweet flavors of the butternut squash and cashew milk, preventing the dish from being overly heavy.

How should I store leftover Butternut Squash Polenta?

After cooling to room temperature, cover the polenta and refrigerate it. It will firm up and can be stored for several days, ready to be reheated or served cold.

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Butternut Squash Polenta
[Vegan, Gluten-Free]

QK By: Quelcy Kogel

Author Bio

I’m Quelcy, the recipe developer, stylist, photographer, and crazy-dog-lady behind With The Grains. With The... Read More

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Vibrant orange slices of firm butternut squash polenta, infused with ginger and turmeric, ready to be served.

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Ingredients You Need for Butternut Squash Polenta [Vegan, Gluten-Free]

1 1/2 cups stone-ground cornmeal or polenta
3/4 cup water
1 1/4 cups cashew milk
2 cups butternut squash, roasted and puréed
1 tablespoon organic apple cider vinegar
1 tablespoon fresh grated ginger
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 cup crystallized ginger, diced

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How to Prepare Butternut Squash Polenta [Vegan, Gluten-Free]

Place all of the ingredients, except the crystallized ginger, in a medium saucepan, and whisk together until smooth. Cook over medium heat, stirring frequently, until the mixture boils and begins to thicken.
Put a lid loosely over the top of pan, to contain any spurts, and cook for 10-20 minutes more, stirring frequently, until the polenta pulls away from the edge of the pot. It should be stiff enough for your spoon to stand straight up in it. Remove from heat, stir in the crystallized ginger, and transfer the mixture to the prepared pan, smoothing the top.
Cool to room temperature, then cover and refrigerate until needed.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.