Butternut Squash, Polenta Gratin

polenta gratin

The polenta that I get is quick-cooking (not instant) and cooks in 5 minutes, after starting to boil. You may have to adjust the time of the dish according to the type of polenta you have.


  • 10oz (300gr) butternut squash, peeled and cubed
  • 12 cups (8 – 16oz, 250 – 500ml) chicken stock, enough to cover squash when cooking
  • 1/4 cup (1.5oz, 45gr) polenta, quick-cooking
  • 1 medium onion, chopped
  • 1/3 cup (1.5oz, 45gr) walnut halves, roughly chopped 
  • 1215 sage leaves, crumbled if dry, chopped if fresh
  • 2 tsp olive oil
  • 1/2 cup (2oz, 60gr) shredded Gruyère cheese
  • 1/4 cup (1oz, 30gr) freshly grated Parmesan cheese 


  • Simmer squash in chicken stock until very tender, 15 – 20 minutes.
  • Drain, reserving stock.
  • Cook polenta in 1 cup of the reserved stock / cooking liquid until done, stirring constantly.
  • Sauté onion in olive oil until just starting to get tender.
  • Add walnuts and sauté together until both start to brown.
  • Add sage and sauté a few minutes longer.
  • Lightly mash the squash, leaving it chunky. 
  • Combine everything but the Parmesan and spoon into a baking dish.
  • Sprinkle Parmesan over the top and bake, 400F (200C) 20 minutes, or until starting to brown.


You can substitute oregano or rosemary for the sage if you prefer.
If you don’t have whole sage leaves, use 1 tbs crumbled.


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