If you’re searching for a dinner recipe that feels both comforting and luxurious, this butternut squash polenta with ricotta and fried sage is your answer.
It’s the perfect dish to transform simple ingredients into something special, offering rich textures and bold flavors in every bite.
Whether you’re serving it as a hearty vegetarian main or a decadent side, this recipe will quickly become a staple for cozy evenings or elevated dinners with friends.
Why Polenta Makes the Perfect Dinner Option
Polenta is a Mediterranean-inspired classic that has a creamy, comforting texture perfect for any meal.
The addition of grated butternut squash in this recipe not only enhances its flavor but also adds a subtle sweetness that pairs beautifully with the sharp nuttiness of Parmigiano-Reggiano and the fresh herbaceousness of sage.
This dish is ideal for dinner because it’s versatile. Serve it on its own for a satisfying vegetarian meal, or pair it with braised meats, roast chicken, or even a fried egg for extra protein.
It’s quick enough to prepare on a weeknight yet impressive enough to serve at your next dinner party.
Tips for Perfecting This Recipe
Getting the most out of this butternut squash polenta involves a few simple tips:
- Use freshly grated squash. The squash melts into the polenta as it cooks, adding creaminess and richness. Pre-grated squash can work, but freshly grated has better texture and flavor.
- Whisk continuously. When adding the polenta to the boiling liquid, whisking prevents lumps and ensures a smooth, creamy result.
- Don’t skip the fried sage. These crispy leaves are the highlight of the dish, adding a delightful crunch and a burst of savory flavor.
Customizations to Suit Any Diet
One of the best things about this dinner recipe is how adaptable it is to different dietary needs.
- Vegan: Substitute the butter with olive oil and swap the Parmigiano-Reggiano for a plant-based cheese alternative. Ricotta can be replaced with a creamy cashew or almond-based option.
- Gluten-free: Polenta is naturally gluten-free, making this recipe an excellent option for those avoiding gluten without sacrificing flavor.
- Low-carb: While traditional polenta is made from cornmeal, you could experiment with cauliflower polenta for a lower-carb version. Simply puree cooked cauliflower and season it with olive oil, cheese, and salt.
Why This Recipe Works for Any Occasion
This recipe strikes the perfect balance between being simple to prepare and sophisticated in presentation. The creamy polenta topped with dollops of ricotta and garnished with crispy sage looks stunning on the table, making it a showstopper for any gathering.
Yet, the comforting flavors make it feel like a warm hug on a chilly night, ideal for a quiet family dinner.
For meal prep enthusiasts, this dish is also a winner. The polenta can be made ahead of time and reheated with a splash of water or broth to restore its creaminess.
The fried sage is best prepared fresh, but it only takes a minute or two to crisp up in olive oil.
A Dinner Recipe That Delivers Every Time
This butternut squash polenta with ricotta and fried sage is proof that dinner doesn’t have to be complicated to be extraordinary.
The combination of creamy, rich polenta with the subtle sweetness of squash, the crunch of fried sage, and the creaminess of ricotta creates a symphony of textures and flavors that feel indulgent yet approachable.
Butternut Squash Polenta with Ricotta & Fried Sage
Ingredients
- 2 tablespoons unsalted butter
- 8 ounces peeled and seeded butternut squash grated (about 2 cups)
- 1 ¼ teaspoons kosher salt
- 1 bay leaf
- 1 cup polenta
- 4 tablespoons extra-virgin olive oil
- 1 small bunch fresh sage leaves
- ½ cup grated Parmigiano-Reggiano cheese
- ½ teaspoon freshly ground black pepper plus more for serving
- Fresh ricotta for serving
Instructions
- Sauté the Butternut Squash: In a medium-sized pot, melt the butter over medium-high heat. Add the grated butternut squash and cook, stirring occasionally, until it turns golden and tender, about 5 minutes. Transfer the squash to a separate bowl and set aside.
- Prepare the Polenta Base: Return the pot to the stove and reduce the heat to medium. Pour in 6 cups of water (or broth, if you prefer) and stir in 1 ¼ teaspoons of kosher salt and the bay leaf. Once the liquid begins to simmer, gradually whisk in the polenta. Add the sautéed squash to the mixture and stir continuously to prevent clumping. Continue stirring until the polenta thickens and stays suspended without sinking to the bottom of the pot, about 5–10 minutes.
- Simmer the Polenta: Reduce the heat to low, cover the pot, and let the polenta simmer gently. Stir it occasionally to ensure it doesn’t stick, and cook for 15–30 minutes, depending on the grind of the polenta, until it’s fully tender.
- Fry the Sage Leaves: While the polenta is simmering, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the sage leaves in small batches to avoid overcrowding the pan. Fry them for 1–2 minutes, or until they’re crisp. Remove the leaves with a slotted spoon and place them on a plate lined with paper towels. Sprinkle the fried sage leaves with ½ teaspoon of salt.
- Finish the Polenta: When the polenta is ready, remove the bay leaf. Stir in the grated Parmigiano-Reggiano cheese, the remaining 3 tablespoons of olive oil, and a generous amount of freshly ground black pepper to enhance the flavor.
- Serve the Dish: Spoon the creamy polenta into serving bowls. Top each portion with dollops of fresh ricotta, the crispy sage leaves, and a final sprinkle of black pepper. Serve immediately while warm.
Notes
- For added depth of flavor, substitute part of the water with chicken or vegetable stock.
- Feel free to experiment with other cheeses like pecorino or Gruyère for a unique twist.
- Leftover polenta can be poured into a baking dish, chilled, and sliced for frying or grilling later.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.