This Creamy Polenta with Butternut Squash and Chickpeas is a cozy and hearty vegan meal that brings together creamy and roasted textures with a touch of autumn warmth. The polenta, slowly cooked with vegetable broth and enriched with creamy coconut milk, pairs beautifully with the sweet, roasted butternut squash and savory, smoky chickpeas. Perfect for chilly evenings, this dish is not only satisfying but also nutrient-dense, providing a balanced meal that’s rich in protein, fiber, and vitamins. Whether you’re seeking a simple weeknight dinner or a nourishing bowl to share, this polenta dish is a wholesome choice for all.
You Will Need
- Polenta (cornmeal)
- Vegetable broth or water
- Chickpeas, drained and rinsed
- Butternut squash, cubed
- Coconut milk (or other plant-based milk)
- Nutritional yeast
- Olive oil
- Smoked paprika
- Ground cumin
- Fresh parsley for garnish
How to Make
- Cook the Polenta: In a large pot, bring the vegetable broth to a boil. Gradually whisk in the polenta. Stir continuously for about 15-20 minutes until thick and creamy. Add coconut milk for extra richness, and nutritional yeast if using.
- Roast the Butternut Squash and Chickpeas: Preheat oven to 400°F (200°C). Toss the butternut squash cubes and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until the squash is tender and chickpeas are golden.
- Assemble the Dish: Press into patties Spoon the creamy polenta into bowls, topping each with roasted butternut squash and chickpeas. Garnish with fresh parsley and a drizzle of olive oil or coconut milk if desired.
Tasty Facts:
This dish is packed with essential nutrients, making it a wholesome and nourishing choice for a balanced meal. The polenta, made from cornmeal, is a great source of complex carbohydrates, providing steady energy. It’s also naturally gluten-free, making it suitable for those with gluten sensitivities.
The addition of butternut squash brings a boost of vitamin A, essential for immune health and vision. This vibrant winter squash is also rich in fiber, which supports digestion and helps keep you feeling full and satisfied. The chickpeas add plant-based protein and additional fiber, making this dish heart-healthy and beneficial for blood sugar balance. Chickpeas are also an excellent source of iron, supporting oxygen transport in the body and helping to prevent fatigue.
Incorporating coconut milk not only enhances the creaminess but also provides healthy fats that support brain health and add richness to the dish without relying on dairy. The smoked paprika and cumin not only add depth to the flavor but also bring antioxidants that can help reduce inflammation.
Altogether, this meal is a nourishing choice, rich in vitamins, minerals, and macronutrients, while being completely plant-based. It’s both hearty and healthful—a comforting dish you can feel good about enjoying.
Creamy Polenta with Butternut Squash and Chickpeas
Ingredients
- 1 cup polenta
- 4 cups vegetable broth
- 15 oz chickpeas (drained and rinsed)
- 2 cups butternut squash (cubed)
- ½ cup coconut milk (or other plant-based milk)
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil (optional for roasting)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- salt and pepper to taste
- fresh parsley for garnish (optional)
Instructions
Cook the Polenta:
- In a large pot, bring the vegetable broth to a boil.
- Gradually whisk in the polenta, reducing the heat to low.
- Stir continuously for about 15-20 minutes until the polenta thickens and becomes creamy. Add coconut milk for extra creaminess and stir in nutritional yeast if using. Season with salt and pepper to taste.
Roast the Butternut Squash and Chickpeas:
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes and chickpeas with olive oil (if using), smoked paprika, cumin, salt, and pepper.
- Spread them out on a baking sheet and roast for 20-25 minutes, until the squash is tender and the chickpeas are golden and slightly crispy.
Assemble the Dish:
- Divide the creamy polenta into bowls and top with roasted butternut squash and chickpeas.
- Garnish with fresh parsley and an extra drizzle of olive oil or coconut milk if desired.
