Butternut Squash Polenta

Ingredients

• 1 cup yellow onion very finely chopped, from one small onion
• 5 tablespoons unsalted butter divided
• 12 ounces butternut squash frozen, purée, sometimes called winter squash, about 1-1/2 cups; thawed
• 1 cup heavy cream
• 3 1/2 cups water
• 4 1/2 cups whole milk
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 3/4 cup polenta instant, or fine yellow cornmeal
• 1/4 cup pecorino romano or finely grated Parmigiano-Reggiano, optional

Nutrition

• Calories : 540 calories
• Carbohydrate : 27 grams
• Cholesterol : 145 milligrams
• Fat : 43 grams
• Fiber : 2 grams
• Protein : 13 grams
• SaturatedFat : 27 grams
• Sodium : 1030 milligrams
• Sugar : 14 grams