If you don’t like squash, Eddie's version of this Butternut Squash Polenta just might change your mind! Great comfort food just in time for the cold weather! Seafood allergy? No problem. Just substitute with sausage. Eddie prefers Louisiana sausage.
1 large or 2 medium butternut squash
2 pounds of large uncooked deveined peeled shrimp
3 tablespoons of olive oil
Salt and pepper
1 ¼ cups of fine- or medium-ground polenta
8 tablespoons butter cut into chunks
1 cup grated Smoked Gouda Cheese
1 Teaspoon dried oregano
Preheat oven to 375 degrees Fahrenheit.
Cut squash in to half lengthwise. Scoop out the seeds.
Rub the cut side with olive oil and sprinkle with salt and pepper. Place cut down side down on baking sheet. Bake until fork-tender, about 35 minutes. Let squash cool enough to handle. Scrape out and mash.
Sauté shrimp in skillet using olive oil until golden brown and tender. Add salt and pepper.
Make polenta in saucepan according to instruction on the package. It should be smooth and creamy with no clumps.
When fully cooked and smooth, add butter, cheese, squash and oregano. Add salt and pepper to taste. Whisk until well combined. This should be thick polenta.
Transfer to large shallow bowl for enjoying.
We hope you love this great recipe straight from Eddie's kitchen. Join the newsletter list for more great recipes!
Watch Eddie feature this recipe on Kansas City's Fox 4 News!