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White Bean Butternut Squash Ragout with Polenta Squares

A satisfying and nutritious meal from the Whole Foods Diet Cookbook that takes 25 minutes to prepare.

White Bean Butternut Squash Ragout with Polenta Squares Photo
Yield: Serves 4

Ingredients

White Bean and Butternut Squash Ragout

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • Coarse unrefined sea salt, to taste
  • 3-4 cloves garlic, minced
  • 1-inch piece ginger root, peeled and minced
  • 1 (12-ounce) package frozen butternut squash, thawed and drained of excess water
  • 2 tablespoons all-natural creamy peanut butter
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 2 (14.5-ounce) cans Great Northern beans, rinsed and drained
  • 1 tablespoon finely chopped fresh sage
  • Pinch of cayenne pepper
  • 1 cup shredded Gouda cheese

Polenta Squares:

  • 3 cups water
  • 1/2 teaspoon coarse unrefined sea salt
  • 1 cup corn grits (polenta)
  • 1 tablespoon extra virgin olive oil, plus more as needed

Instructions

  1. Heat oil in a heavy 3-quart saucepan over medium heat. Add the onion and a pinch of salt; sautée for 5 minutes, or until onion is softened. Add the garlic and ginger root, and sautée an additional 2 minutes.

  2. Add the butternut squash and peanut butter; stir to combine until peanut butter is well blended. Stir in the tomatoes, beans, sage, and cayenne pepper; cover and simmer over low heat for 15 minutes.

  3. Spoon the ragout over the individual square-shaped polenta servings. Top the ragout with shredded Gouda cheese. Serve at once.

For Polenta Squares:

  1. Pour the water and salt into a medium-size pot; bring water to a boil. Add the polenta and reduce heat to low; cover and cook, stirring occasionally, for about 5 minutes. Stir in the oil.

  2. Oil the bottom and sides of an 8 x 8-inch casserole; spoon the polenta into the casserole and let sit for 10 minutes, or until firm. When firm, cut polenta into four squares and place on individual plates.

Source: Whole Foods Diet Cookbook



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