Butternut Squash and Sage Polenta Bites
These Butternut Squash and Sage Polenta Bites are a bite-sized fall-inspired appetizer! Crispy polenta rounds topped with roasted squash, fresh sage, and Parmesan make for an elegant and delicious snack.
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.