Ingredients
Scale
- Squash Mixture
- 2 cups butternut squash, peeled, seeded and diced
- 2 teaspoons vegetable oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/ cup toasted walnut,chopped
- 1 tablespoons finely chopped fresh sage
- 1 garlic clove, minced
- Polenta
- 1 1/4 cups panko bread crumbs
- 1/2 cup all-purpose flour
- 2 eggs lightly beaten
- 1 (18-ounce) tube prepared polenta, cut into 12 (1/2-inch) slices
- 1/4 cup peanut oil
- Goat Cheese
- 1 – 4oz package goat cheese
- 2 tablespoons maple syrup
Instructions
- Squash Mixture
- Preheat the oven to 450ºF.
- In a medium bowl, toss the butternut squash cubes with 2 teaspoons oil. Spread out the butternut squash ona baking sheet sprayed with onon-stick spray.Sprinkle with salt and pepper. Roast the squash for 35 to 45 minutes, or until tender and startin gto caramelize.
- While the squash is roasting, in a small skillet, heat the remaining 1/2 tablespoon oil over medium-low heat. Add the walnuts, sage and garlic and cook, stirring constantly, until the nuts are lightly browned, and garlic is fragrant 2 to 3 minutes.
- Scoop the butternut squash into a large bowl. Scrape the pine nut mixture onto the butternut squash and gently toss.
- Polenta
- Place bread crumbs, flour and egg into separate shallow bowls.
- Cut polenta slices in half.
- Dip each polenta piece into flour, then egg and then bread crumbs.
- Heat oil over medium heat. Place dipped polenta pieces into skillet careful not to over crowd. Cook 3-5 minutes or until golden brown.Turn polenta slices; cook again for 3-5 minutes or until golden brown. Remove polenta to parchement lined baking sheet; place in 250* oven to keep warm.
- Goat Cheese
- Mix together until smooth.
- To assemble
- Remove polenta from oven and allow to cool slightly.Just so you can handle them. Place a dollop of the goat cheese mixture on each polenta piece. Top with roasted butternut squash mixture. Garnish with small sage leaves if desired.