Creamy Pumpkin Polenta with Goat Cheese and Spinach
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, velvety polenta infused with pumpkin and sage, topped with roasted butternut squash, spinach, and tangy goat cheese. A comforting vegetarian main with autumnal flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small butternut squash
- 2 teaspoons olive oil (divided)
- 1 teaspoon butter
- ½ medium yellow onion (finely minced)
- 1 clove garlic
- 1 cup polenta
- 4 cups whole milk (see notes)
- 1 teaspoon sea salt
- 4 tablespoons goat cheese
- 4 cups spinach
- 1 cup canned pureed pumpkin (not pumpkin pie mix)
- 1 teaspoon dried sage
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 210mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1353mg
- Calcium
- 330mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.