When I’m away at Uni I tend to go grocery shopping once per week for a couple of reasons. 1. I believe it saves me money if I sort of plan my meals ahead of time and buy everything I need at once. 2. I don’t have to go to the grocery store every single day. I discovered that I actually tend to buy the same (or very similar) foods every week: Essentials like salad, bananas, apples, Greek yoghurt, tomatoes, milk, etc., but also other stuff like cheese (cheddar or goat cheese) or dark chocolate or anything else that I find strolling down the supermarket store. I try to be creative with my cooking but still like using food that I’m familiar with.
However, on Saturday while strolling through the fresh produce aisle I found a perfect, big orange pumpkin. Initially I was so tempted to buy it, either as a decoration for my room or to be eaten. However after coming to my senses and thinking about it I came to the conclusion that buying 1 whole pumpkin just for me might not be the best idea. So you can imagine how happy I was when I found a perfectly-sized butternut squash.
Sometimes when I’m away from home I really miss my mum’s cooking. Something that we always have in the fall and which is so versatile and beyond delicious is pumpkin soup. To enhance the creamy consistency my mum adds coconut milk (instead of heavy cream) and the mixture of pumpkin and coconut is simply heavenly (I’ll make sure to post the recipe soon!). So when I got home from the store this weekend I had made up my mind to make butternut squash soup. Then I remembered seeing a recipe for roasted butternut squash on the foodnetwork website, so I decided to give that a try. I have to tell you, it was soooo good. I ended up eating about 1/2 a butternut squash, accompanied by Walnut-Polenta Squares which was definitely the highlight of my weekend!
Hope you enjoy my recipe!
Oven-Roasted Butternut Squash with Walnut-Polenta Squares
For the Walnut-Polenta Squares you will need:
- 1 cup polenta
- 1 tsp. nutmeg
- 1/2 cup milk
- about 1/3 cup butter, melted
- 1-2 eggs
- a couple of walnuts
For the Roasted Butternut Squash you will need:
- 1 butternut squash
- olive oil
- Preheat your oven to 200°C
- Very carefully cut the butternut squash in half lengthwise and remove the seeds
- Then slice the halves into about 4-5cm thick slices
- Put the slices on a baking tray (I drizzled some olive oil on mine) and drizzled oilve oil on the butternut squash slices. Season with salt and pepper.
- Bake for 30-35 minutes. Rotate the baking tray after 15-20 minutes for even baking
- For the Walnut-Polenta squares mix together the polenta, with salt and nutmeg. Add milk, melted butter and whisked eggs. Mix everything together and add the walnuts (either as a halves or slightly crushed) at the end.
- Fill the mixture into a oven-proof dish and bake for around 20 minutes.
- The squash should be done by the time the polenta is golden brown.