The last butternut squash marks the end of winter.

Over this winter, I've kept a butternut squash on the counter since it was harvested in October. I liked pretending it was a lart resort, in case we get stranded food. So here we are, a cobbled together recipe for the final chapter of this squash life:

Braised Butternut Squash over Baked Polenta.
(adapted from 2 different Mark Bittman recipes)

In a deep pan, brown minced garlic until golden. Add 1/4 cup stock (or water) and cubed (1 1/2 - 2 inches) pieces of 1 pealed and seeded butternut squash. Add pepper and a touch of salt, then cover and let steam for 15 minutes. Check for tenderness, and likely steam for 15 more minutes.

In a medium sauce pot bring 2 cups water and a half cup almond milk to just boiling. Then whisk in 1 cup of polenta (course corn meal). Consistency will equal soupy oatmeal. Don't let this mixture bubble as you whisk (this will prevent lumps). At the end add a bit of goat cheese if you've got it.

Pour polenta into a casserole dish. Remove butternut squash with a slotted spoon and spread on top of polenta.

As a last step I whisked some leftover pesto into the remaining squash liquid and poured it over. Next time, I'd like this a little thinner or just plate the pesto. It's not best visual effect.

Enjoy! I think this is a good bag lunch leftover. Nothing too exciting but a bit more vivid than PBNJ.

-Bittman, M. (2007). How to Cook Everything Vegetarian. New York: Houghton Mifflin Harcourt. p355.