Butternut Squash and Sage Polenta Bites

Need a show-stopping appetizer that’s as delicious as it is elegant? These Butternut Squash and Sage Polenta Bites are the perfect solution. Imagine creamy polenta rounds topped with sweet roasted butternut squash, earthy sage, and a sprinkle of Parmesan—basically a bite-sized burst of fall flavor! Whether you’re hosting a party or looking for a unique snack, these little bites are guaranteed to wow your guests.
I love a good appetizer that’s easy to make but feels fancy, and these polenta bites check all the boxes. They’re comforting, flavorful, and packed with seasonal vibes thanks to the roasted butternut squash and sage. Plus, they’re naturally gluten-free, which makes them a crowd-friendly option for all kinds of gatherings.
The best part? Most of the prep can be done ahead of time, so you can spend less time in the kitchen and more time enjoying the party. Let’s get into it!
How to Make It
Making these Butternut Squash and Sage Polenta Bites is surprisingly simple. Here’s how it all comes together:
- Roast the Butternut Squash: Dice your butternut squash into small cubes, toss with olive oil, salt, and pepper, and roast until caramelized and tender. Roasting brings out its natural sweetness and pairs beautifully with the sage.
- Prepare the Polenta: You can make your own polenta from scratch or use pre-cooked polenta logs for convenience. If you’re making it fresh, cook the polenta until creamy, then chill it in a pan to firm up before slicing into rounds.
- Crisp the Polenta Rounds: Lightly pan-fry or bake the polenta slices until golden and crispy on the outside. This gives them a nice texture that holds up well to the toppings.
- Assemble the Bites: Top each polenta round with a piece of roasted butternut squash, a sprinkle of Parmesan, and a fresh sage leaf. A quick broil in the oven melts the cheese and crisps up the sage for a perfect finishing touch.
- Serve and Enjoy: These are best served warm, but they’re just as delicious at room temperature!
Pro Tips
- Shortcut with Pre-Cooked Polenta: Save time by using store-bought polenta logs. Just slice them into rounds, and they’re ready to crisp up!
- Dice the Squash Small: Cutting the butternut squash into small, even cubes ensures it cooks quickly and fits perfectly on top of the polenta rounds.
- Don’t Skip the Sage: Fresh sage leaves bring that earthy, fall flavor. A quick fry or broil crisps them up beautifully.
- Make Ahead: Roast the squash and prepare the polenta rounds ahead of time. When you’re ready to serve, just assemble, broil, and enjoy!
- Dairy-Free Option: Skip the Parmesan or use a dairy-free alternative to make these bites completely plant-based.
Storage
- Fridge: Store leftover polenta bites in an airtight container for up to 3 days. Reheat in the oven at 350°F for 5–7 minutes to crisp them back up.
- Freezer: You can freeze the roasted butternut squash and cooked polenta rounds separately for up to 1 month. Thaw and assemble when ready to serve.
Tools for This Recipe
- Baking Sheet: For roasting the butternut squash. Line it with parchment paper for easy cleanup.
- Sharp Knife: To dice the squash and slice the polenta rounds.
- Nonstick Skillet: To crisp up the polenta rounds.
- Small Spatula: For assembling the bites with precision.

FAQs
Q: Can I use sweet potatoes instead of butternut squash?
Absolutely! Sweet potatoes work wonderfully as a substitute and bring a similar sweetness.
Q: Can I bake the polenta rounds instead of frying?
Yes! Brush them with a little olive oil and bake at 400°F for about 10–12 minutes per side until crispy.
Q: Are these gluten-free?
Yes, this recipe is naturally gluten-free as polenta is made from cornmeal. Just double-check your Parmesan and other ingredients to ensure they’re certified gluten-free.
Q: What’s the best way to cut butternut squash?
Peel it first, then slice it in half lengthwise. Scoop out the seeds and dice the flesh into small cubes.
These Butternut Squash and Sage Polenta Bites are perfect for holiday gatherings, cozy fall nights, or anytime you want a delicious and elegant appetizer. Trust me—everyone will be asking for the recipe. Enjoy! 😊

Butternut Squash and Sage Polenta Bites
Ingredients
- 1 small butternut squash peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil divided
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1 tube pre-cooked polenta or 1 cup homemade polenta, chilled and sliced
- 1/4 cup grated Parmesan cheese
- 12 –18 fresh sage leaves
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, or until tender and caramelized.
- If using pre-cooked polenta, slice it into 1/2-inch rounds. If making polenta from scratch, cook according to package instructions, pour it into a greased dish, and chill until firm before slicing.
- Heat the remaining olive oil in a nonstick skillet over medium heat. Cook the polenta rounds for 2–3 minutes per side, until golden and crispy. Alternatively, bake the rounds at 400°F for 10–12 minutes per side.
- To assemble, place a piece of roasted butternut squash on each polenta round. Top with a sprinkle of Parmesan and a sage leaf.
- Arrange the bites on a baking sheet and broil for 2–3 minutes, or until the cheese is melted and the sage is crisp.
- Serve warm and enjoy!
- For a fancier presentation, drizzle the bites with balsamic glaze before serving.
- Add a touch of garlic powder or paprika to the polenta rounds for extra flavor.
- Use goat cheese or feta instead of Parmesan for a tangy twist.