Oh My Veggies · by Nicole★ 5.0 (1)
Butternut Squash and Spinach Polenta Bowls
NUTRITION · PER SERVING50M COOK
CAL 22%·PRO 30%
CARBS 69G64% OF CAL
10G FIBER0G ADDED0G INTRINSIC48G OTHER11G TOTAL SUGAR
FAT 13G26% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy rosemary polenta topped with roasted butternut squash, spinach, and pumpkin seeds. A comforting, earthy fall meal that's filling and warm.
mainitalianbowl🍪 sheet pan🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium red onion (chopped)
- 4 cups cubed (3/4-inch butternut squash (from a 2-pound butternut squash))
- 2 tablespoons olive oil
- 2 large cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon Black Pepper
- 1/8 teaspoon ground cinnamon
- 3 cups roughly chopped fresh baby spinach leaves
- 3 cups water
- 1 cup milk
- 1/4 teaspoon salt
- 1 cup coarse polenta
- 1 teaspoon minced fresh rosemary
- 1/4 cup shredded parmesan cheese
- Pumpkin seeds (for garnish)
At a glance
PER SERVING · TIME 50M
CAL 22%·PRO 30%
CARBS 69G64% OF CAL
10G FIBER0G ADDED0G INTRINSIC48G OTHER11G TOTAL SUGAR
FAT 13G26% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 735mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1800mg
- Calcium
- 316mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 735MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.