Umami Recipes
Umami Recipes

Butternut squash polenta with rosemary chilli oil

4

servings

25 min

active time

55 min

total time

Ingredients

  • 500g butternut squash, peeled, deseeded and roughly chopped into 3cm chunks (400g)

  • 5 garlic cloves, peeled

  • 1 tbsp olive oil

  • 250ml chicken or vegetable stock

  • Salt and black pepper

  • 80g cream cheese

  • 50g parmesan, finely grated, plus extra to finish

  • 100g coarse polenta

  • 30g unsalted butter

For the fried squash

  • 200g butternut squash, peeled and cut into 1½cm cubes

  • 1 tbsp olive oil, plus ½ tbsp extra

  • ½ tsp maple syrup

  • ½ tsp lemon juice

  • 10g parsley leaves, finely chopped

For the rosemary chilli oil

  • 1 tbsp olive oil

  • 50g unsalted butter

  • 1 tsp finely chopped rosemary leaves

  • ¼ tsp kashmiri chilli

  • 2 tsp aleppo chilli

Directions

First, cook the squash for the polenta. Put the squash, garlic and olive oil in a medium pan for which you have a lid and set it on a medium-high heat. Cook, stirring often, for seven to nine minutes, until the squash has started to soften and some its juices are starting to catch on the bottom of the pan.

Pour in the stock, 250ml water, a half-teaspoon of salt and a good grind of pepper, bring to a simmer, then cover and leave to cook for seven minutes, until the squash is soft and starting to break down at the edges. Take off the heat, add the cream cheese and parmesan, then blitz smooth with a stick blender.

Put the pan back on a medium heat, then slowly pour in the polenta, whisking quickly as you do so. Cook for eight minutes, whisking constantly to get rid of any lumps and to stop the mix sticking to the base of the pan, until the polenta has thickened, then take off the heat and whisk in the butter. Cover the surface of the polenta mix with a circle of greaseproof paper, to prevent a skin forming, then set aside.

Put a medium frying pan on a medium-high heat, add the oil, remaining squash, half a teaspoon of salt and a good grind of pepper and cook for seven to eight minutes, until the butternut is lightly coloured at the edges and softened. Stir in the maple syrup and set aside for five minutes to cool.

Meanwhile, make the chilli oil. Put the oil and butter in a small frying pan on a medium heat and, once melted and hot, stir in the rosemary and cook for 30 seconds, until fragrant. Take off the heat, stir in the kashmiri and aleppo chilli and a pinch of salt, and half a table spoon of lemon juice, then set aside to infuse briefly.

Lift the paper off the top of the polenta, then spoon it into a lipped platter. Mix the fried squash with the remaining half-tablespoon of oil, lemon juice and parsley, and scatter on top. Spoon the chilli oil on top, scatter with the extra grated parmesan and serve hot.

Notes

Heerlijk op zichzelf of met een friszure komkommer salade

4

servings

25 min

active time

55 min

total time
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