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Butternut Squash Polenta With Sausage and Onion
THE SEATTLE TIMES12Ingredients
70Minutes
740Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 tsp. kosher salt (more as needed)
- 1 bay leaf
- 1 cup polenta (fine, not quick-cooking)
- 5 oz. butternut squash (seeded and peeled, coarsely grated, 1 cup)
- 3 Tbsp. unsalted butter
- black pepper (as needed)
- 1 Tbsp. extra virgin olive oil (more as needed)
- 1 1/2 lb. hot italian pork sausage (or sweet, sliced into ¼-inch rounds)
- 2 tsp. rosemary (minced)
- 1 tsp. fennel seeds (optional)
- 2 small onions (peeled, halved lengthwise and sliced into ¼-inch half moons)
- rosemary sprigs (for garnish, optional)
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NutritionView More
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740Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories740Calories from Fat590 |
| % DAILY VALUE |
| Total Fat66g102% |
| Saturated Fat25g125% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium2240mg93% |
| Potassium690mg20% |
| Protein25g |
| Calories from Fat590 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A80% |
| Vitamin C25% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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