Acorn Squash Polenta Recipes

CHEF JOHN'S BAKED ACORN SQUASH

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Score the squash by making 1/4-inch deep slashes into the flesh of the squash. Place in baking dish. Brush with orange juice and sprinkle with salt.
• Bake in the preheated oven until lightly browned, about 30 min.
• Meanwhile, simmer butter, maple syrup, brown sugar, black pepper, and cayenne pepper in a small skillet over medium heat until smooth and the sugar has dissolved, about 3 minutes, stirring occasionally.
• Remove the squash from the oven. Pour out any liquid that may have collected in the squash. Brush the glaze over each squash half. Return to the oven until tender, about 20 more minutes. Spoon any glaze that has collected at the bottom of the squash over the edges of the squash. Season with additional salt, if desired.

ACORN SQUASH WITH POLENTA SOUFFLé AND PULLED PORK

Steps:

• To make the pulled pork, combine the spices and sugar, rub them all over the pork roast and refrigerate overnight.
• Soak the wood chips in water 20 minutes before cooking. When ready to cook, partly fill a metal bowl with water. In the bottom of a charcoal grill, surround the bowl with charcoals. Ignite the coals, and when they are white, place the roast, fat side up, over the bowl and add some wood chips to the fire. Cook, covered, 4 to 6 hours, adding wood chips and charcoal every hour as needed, until the roast has reached an internal temperature of 185 degrees. Allow it to cool for an hour before removing the fat and pulling the pork into pieces.
• Meanwhile, make the acorn squash. Preheat oven to 350 degrees. Slice off the tops of the squash and enough off the bottoms to make them sit flat. Scoop out the seeds and rub about 2 teaspoons of butter inside each. Roast for 40 minutes and keep warm.
• To make the polenta souffle, melt the butter in a medium pan. Stir in the corn flour and cornmeal and cook over medium heat for 2 minutes. Mix in the milk and 1 cup water and cook, stirring, 5 minutes.
• Remove from heat. Beat 2 tablespoons water into egg yolks, then stir thoroughly into the flour mixture. Add the salt and pepper.
• Meanwhile, whisk the egg whites until they form stiff but not dry peaks; gently mix them into the polenta, using a wooden spoon.
• Place about cup of the pulled pork in each squash, and over that, spoon in 1/4 to 1/2 cup of the souffle mixture. Bake until the souffle has become puffy and brown, 30 to 40 minutes. Serve immediately alongside additional pulled pork.

ACORN SQUASH POLENTA

Steps:

• Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with olive oil, sprinkle with salt; toss to coat. Arrange squash in single layer. Bake squash until brown and tender when pierced with fork, about 25 minutes. While squash is roasting, cook onion in 3 tablespoons butter in a 4-quart heavy pot over moderate heat, stirring, until very soft, about 8 minutes. Add water, milk, salt, and pepper and bring to a boil. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes. Stir in squash and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.