Go Back
Print
Polenta rounds with goat cheese butternut squash and goat cheese

Polenta Rounds with Goat Cheese Butternut Squash and Shallots

Polenta Rounds with Goat Cheese Butternut Squash and Shallots are an easy and delicious fall appetizer that is gluten free.

Course Appetizer, Entertaining
Cuisine American
Keyword butternut squash, goat cheese, polenta, quick appetizers, shallots

Ingredients

  • 2 cups cubed butternut squash. Cut into ¼ inch cubes
  • 2 tablespoons olive oil plus more for brushing
  • Salt and pepper
  • 5 shallots cut in half and thinly sliced
  • 2 tablespoons butter or more olive oil
  • 3 18 oz polenta logs
  • 12 oz goat cheese softened to room temperature
  • ½ cup grated smoked gouda or gruyere cheese
  • 1 tablespoon Finley chopped fresh sage leaves

Instructions

  1. Preheat the oven to 375°
  2. Line a baking sheet with parchment paper for easy clean-up.
  3. On the prepared baking sheet, toss the butternut squash with 2 tablespoons of olive oil and some salt and pepper to season them.
  4. Roast the squash for 15 minutes, toss again to promote even cooking.
  5. Roast for an additional 15-25 minutes or until the cubes are tender and just beginning to brown on the edges. Take the roasted butternut squash off the baking sheet, leaving it on the paper, and set it aside.
  6. Bring the oven up to 450°
  7. Line the baking sheet and a second one with fresh pieces of parchment paper.
  8. Slice the polenta into ½ inch disks.
  9. Brush both sides with olive oil of each disk and arrange on the prepared baking sheets.
  10. Bake for 20 minutes or until the disks begin to brown. Flip each disk and bake for an additional 5 – 10 minutes until the other sides are golden brown and a little crispy around the edges.
  11. While the disks are baking, heat a skillet over medium heat and add the butter.
  12. Sauté the shallots until they are softened and translucent. You do not need to get them to the browned stage. As they will cook more on the polenta disks.

  13. Combine the butternut squash with the shallots and the fresh sage leaves. The topping at this point can be refrigerated and used later.

  14. When the disks are a nice golden brown, remove them from the oven.
  15. Carefully, as the baking sheets are hot, pipe a small disk of goat cheese. For the goat cheese, you can put the softened cheese into a piping bag, if you have one, and pipe small disks of the cheese, or spoon it onto each disk.
  16. Top with a spoonful of the butternut squash mixture and a little smoked gouda or gruyere cheese
  17. Bake the rounds for an additional 5 minutes or until the cheese has melted.
  18. Arrange on a platter and serve warm.

Recipe Notes

The butternut squash and the shallot mixture can be made ahead and spooned on top of the disks at the last minute before baking.