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Acorn Squash With Sun-Dried Tomato Polenta

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Serves 4 Servings | Prep Time | Cook Time

Why I Love This Recipe

Recipe given to me from my sister, Valerie Chessin

For the Winter Squash Cooking Class - 108

Even people who have told me they don't like Acorn Squash have loved this recipe. The sun-dried tomato polenta makes this poor, little unlovable acorn squash feel special! The fact that there is a lot of parm in this dish doesn't hurt either!

Ingredients You'll Need

1 cup wine-for the cook
2 acorn squash (1 to 1 1/2 lbs. each)
1/2 cup oil pack sun-dried tomatoes
1/4 cup pine nuts
3-4 cloves of garlic, minced
1/2 cup grated Parmesan cheese + 4 Tablespoons shredded
1-2 Tablespoon olive oil
2 - 1/2 cup chicken or vegetable stock
1 teaspoon salt
1/2 cup polenta (not quick cooking)
Paprika, for garnish
2 Tablespoons chopped parsley, for garnish


Preheat oven to 350. Spray sheet pan with nonstick spray. Cut squashes in half crosswise, scoop out seeds. Cook, face down about 45 minutes, or until knife easily penetrates outside skin and rim of flesh is lightly browned.

In a food processor, combine pine nuts, garlic and sun-dried tomatoes and the 1/2 cup of grated Parmesan. Process, then gradually add olive oil and blend into smooth paste. Set aside.

Bring stock to a boil over medium-hi heat. Add salt then add polenta gradually, stirring constantly with a whisk. When all of the polenta is added, reduce heat to medium-low and cook gently. Switch to a wooden spoon and continue to stir continuously and thoroughly, bringing mixture up from the bottom and loosening from sides. Stir for about 20 minutes, or until polenta is creamy and pulls away from the sides of the pan. Turn off heat and stir in the sun-dried tomato pesto.

Cover to keep warm while prepping the squash.

Remove squash from oven. Spoon tomato-polenta mixture in squash bowls. Top each with 1 Tablespoon shredded parmesan, dust with paprika and garnish with parsley.

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