Butternut Squash Polenta w/ Sausage & Brown Butter Sage Sauce

Jump to Recipe

Ready for a dish that will look gourmet but take about 30 minutes? It’s here!

This dish has creamy Polenta, made even more creamy and flavorful with mashed Butternut Squash mixed in. I could seriously eat that alone, but then it’s topped with this hearty and Chicken Sausage and Red Onions, drizzled with a Sage Brown butter sauce that adds the perfect amount of nuttiness and savory-goodness on top. You won’t believe how easy it is!

Let me know how you like this dish or if you have any questions by commenting below, and don’t forget to follow along on Instagram & Pinterest under @theflouredcountertop.

Happy Cooking!

Print

With ImageWithout Image

Butternut Squash Polenta w/ Sausage & Brown Butter Sage Sauce

Yield: 4

Author: The Floured Countertop

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 10 Oz Bag Frozen Butternut Squash
• 1 cup Water
• 2 cups milk
• 1 cup dry Polenta (i.e. corn grits)
• 2 tablespoons salted butter
• 1/2 cup grated Parmesan Cheese
• Salt & Pepper to taste
• 1/2 tsp Paprika
• 5 Tablespoons Butter (cubed)
• 1/2 Red Onion (chopped)
• 12 oz package of Chicken or Andouille sausage
• 8-10 leaves Fresh Sage (roughly chopped)

Instructions

1. To begin, start by microwaving your one 10oz bag of frozen butternut squash 1 minute longer than what it calls for on the bag. This will make it easier to mash. Once it’s cool enough to remove from the bag, mash 2/3 of the contents with a Potato Masher,but set aside 1/3 of it. For topping later.
2. Boil 1 cup water 2 cups milk, then lower the heat to medium low and pour in the 1 cup of dry Polenta and 2 Tbsp of Butter. Stir constantly until softened and most of the liquid is absorbed. This should only take a few minutes. Mix in the previously mashed Butternut Squash, 1/2 cup Grated Parmesan Cheese, 1/2 tsp Paprika, and salt and pepper. Cover, remove from the heat, and set aside until ready.
3. In a medium skillet, turn it to medium heat and let the butter start to melt, stirring constantly. Once melted, add in the 8-10 chopped sage leaves. Continue to stir with the sage leaves until the butter just starts to brown. As soon as you see it darken and brown, remove from the heat and place most of the butter in a heat-resistant bowl, saving a small portion of the butter to stay in the pan for you to cook the sausage in.
4. With your skillet on medium heat again, throw in the sliced Sausage and chopped 1/2 Red and cook until both are softened and browned, about 10 minutes. Season with Salt and Pepper to taste. Add in the Butternut squash you set aside earlier.
5. Dish each plate up with the Butternut Squash Polenta on the bottom, top with your Sausage and Onion mixture, then drizzle with the sage Brown Butter sauce. Enjoy!