Description
A comforting, vegetarian casserole featuring creamy polenta, roasted sugar pumpkin, and fresh spinach, topped with a golden parmesan crust.
Ingredients
1 small sugar pumpkin (approx. 2 lbs), peeled and cubed
2 tablespoons olive oil
1/4 teaspoon ground nutmeg
1 cup dry polenta (coarse-ground cornmeal)
3 cups vegetable broth
1 cup water
4 cups fresh baby spinach
1 cup grated Parmesan cheese, divided
3 tablespoons unsalted butter
2 cloves garlic, minced
Salt and black pepper to taste
Instructions
Step 1: Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, pepper, and nutmeg on a baking sheet.
Step 2: Roast the pumpkin for 20-25 minutes until tender and slightly caramelized at the edges. Remove from the oven and set aside.
Step 3: In a large saucepan, bring the vegetable broth and water to a boil. Slowly whisk in the polenta to prevent lumps.
Step 4: Reduce heat to low and simmer the polenta, stirring frequently, for about 15-20 minutes until creamy and thick.
Step 5: Stir in the butter, garlic, half of the Parmesan cheese, and the fresh baby spinach. Continue stirring until the spinach has wilted into the hot polenta.
Step 6: Gently fold in the roasted pumpkin cubes, being careful not to mash them completely.
Step 7: Transfer the mixture into a greased 9x13 inch baking dish. Sprinkle the remaining Parmesan cheese over the top.
Step 8: Bake at 375°F (190°C) for 15-20 minutes until the cheese is melted and the edges of the pumpkin and spinach polenta casserole are bubbling and golden.
Notes
For a vegan version, substitute the butter with olive oil and use nutritional yeast or a vegan parmesan alternative.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casseroles & Bakes
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 315 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 35 mg
