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Roasted Butternut Squash and Cheesy Buckwheat Polenta

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 6


  • 1 small butternut squash peeled, seed and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/4 teaspoon chili powder
  • salt and black pepper
  • 1/4 cup buckwheat groats
  • 1 cup half and half
  • 4 cups vegetable stock
  • salt and black pepper
  • 1 cup polenta
  • 1/2 cup grated parmesan cheese
  • 1/2 cup unsalted butter
  • 2 cups fresh greens
  • 1/2 cup sliced almonds


  • Preheat your oven to 400 degrees F and line a large baking sheet with foil. In a large bowl, toss the butternut squash with the olive oil, chili powder, and a generous amount of salt and black pepper. Pour the squash onto the prepared baking sheet and place in the oven. Roast the squash for about 40-45 minutes or until tender. Remove from heat and set aside.
  • While your squash is roasting, prepare your polenta. To a small skillet, add the buckwheat groats. Over medium-low heat, lightly toast the buckwheat, about 10 minutes. Remove from heat and crush the buckwheat with either a grinder or pestle and mortar. Set aside.
  • In a large saucepan, combine the half and half, vegetable stock, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, and whisk in the polenta and buckwheat. Reduce the heat to low and cook for about 30-35 minutes or until the polenta is thick and cooked through, stirring frequently. Stir in the butter and cheese. Season to taste with salt and black pepper.
  • Serve the butternut squash on a bed of cheesy buckwheat polenta with fresh greens and sliced almonds. Enjoy!