Chipotle Polenta with Roasted Butternut Squash and a Fried Egg

13 Jan

This dish was easy, pretty, and really delicious.  I love the interplay between spicy and sweet, so I really loved this dish.  The smoky heat of the chipotles in adobo was a lovely foil against the sweetness from the caramelized butternut squash.  The addition of the fried egg further cut down the heat and added some protein to the dish, while the parsley added some extra color and a nice touch of freshness.  Zak ate his without the egg and really enjoyed it that way, too.

Chipotle Polenta with Roasted Butternut Squash and a Fried Egg

2 cups butternut squash, peeled and cut into 1″ cubes

2 tbs. olive oil

2 tsp. garlic powder

Kosher salt and freshly cracked black pepper

4 cups vegetable stock

1 cup polenta

2 chipotles in adobo sauce, seeds removed and finely minced

1 tbs. adobo sauce

2 tbs. curly parsley, roughly chopped

3/4 cup 1% milk

1 cup Gouda cheese, shredded

2 large farm fresh eggs

Non-stick cooking spray

Preheat oven to 400º.

Cover a medium baking sheet with tinfoil.  Place butternut squash cubes on baking sheet and drizzle with olive oil.  Season with kosher salt, freshly cracked black pepper, and garlic powder.  Place in oven and roast 30-40 minutes, shaking pan halfway through, until lightly caramelized.

Meanwhile, bring vegetable stock to a rolling boil over medium-high heat in a small stock pot.  A little at a time, slowly whisk in polenta.  Add chipotle peppers and adobo sauce.  Reduce heat to low and gently simmer for 30 minutes or until polenta is tender.

Stir in parsley.  Slowly whisk in milk and bring back to a gentle simmer.  In small batches, add cheese, constantly whisking.  Simmer until desired consistency.

Heat a medium skillet over medium-high heat.  Spray with non-stick cooking spray.  Crack eggs, season with freshly cracked black pepper, and cook until desired consistency.

Serve polenta topped with butternut squash and a fried egg.

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