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Baked Bacon, Butternut Squash & Polenta Casserole, 7 points+

January 17, 2012 by DanicasDaily 16 Comments

I have been dreaming about that Super Cheesy Butternut Squash Mac N Cheese ever since I made it last year.  It was the first recipe I’ve ever made that I realized how delicious cheese and butternut squash are together.  At first, I thought of just putting a “spin” on my mac and cheese by adding bacon but, then, I realized I already did that with this Baked Cheesy Bacon Mac n Cheese.

I wanted to try something new, something different and to use something other than noodles.  I was browsing some of my old CORE recipes and I came across a Polenta Pizza that uses butternut squash, caramelized onions and Canadian “bacon”.  That is when it hit me…..Why not make a super cheesy layered polenta casserole with smoky turkey bacon, fresh herbs and pecans!

I used a spring form pan so you could see the colors when I cut it, however, you can use any casserole dish to make up this recipe.

This recipe can be made ahead on the weekend so all you have to do it bake it for the last hour and dinner is served.  It freezes and reheats well too.

All I can say is I cannot wait to eat my lunch each day this week!

BAKED BACON, BUTTERNUT SQUASH & POLENTA CASSEROLE

(PRINT IT!)

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INGREDIENTS

  • One 2-pound butternut squash—peeled, seeded and sliced 1 inch thick
  • 2 Tbsp olive oil, divided
  • 1/3 cup chopped pecans
  • 1 large onion, finely chopped
  • 1/2 teaspoon dried sage or 1 tsp fresh sage, chopped
  • Sea Salt and freshly ground pepper
  • 3 cups vegetable broth + 3 cups water
  • 2 cups course ground polenta
  • 2 Tbsp butter
  • 4 ounces low-fat sharp cheddar cheese
  • 4 slices turkey bacon, cooked and crumbled
  • 4 Tbsp Parmesan cheese, divided

INSTRUCTIONS

1.  Preheat the oven to 375°. Arrange the squash on a large cookie sheet.  Drizzle with 1 Tbsp Olive Oil and sprinkle with sea salt and black pepper.  Roast for 30 minutes, until tender.  Remove from the oven, mash coarsely and set aside. (You should have about 2+ cups.)

2.  While the squash is roasting, “roast” the pecans in a pan over medium heat for about 4-5 minutes or until lightly toasted.

3.  In a large skillet, heat the 1 tablespoon of olive oil over medium heat. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, 25 minutes; add a few tablespoons of water if the onion looks dry.

4.  In a large soup pan, bring the broth/water to a boil. Whisk in the polenta and 1 teaspoon of salt. Cook over very low heat, stirring frequently, until tender, about 30 minutes.  The polenta will get very thick and that is ok.

5.  Remove from heat and stir in 1 tablespoon of butter along with the mashed squash, pecans, crumbled bacon, onion, cheddar and 2 Tbsp parmesan. Scoop the polenta into a large spring form pan or a 2 quart casserole dish sprayed with nonstick spray. Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm, up to 1 hour.

6.  Cut 1 Tbsp of the remaining butter over the casserole and sprinkle with the remaining 2 Tbsp parmesan cheese. Bake in a 375° oven for 1 hour, until the top and side are lightly browned and crisp. Let stand for 20 minutes before cutting it into wedges.

MAKE IT VEGETARIAN by omitting the bacon or using fakin’ bacon!

Makes 10 servings at 7 points+ each or 8 HUGE servings at 9 points+ each

Nutritional information for 1/10th of the casserole calculated at caloriecount.com

image

STEP – BY – STEP

Drizzle the butternut squash with olive oil, sea salt & pepper, then roast for 30 minutes.

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Remove from the oven and coarsely mash.

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You can actually work on steps 2-4 while the squash roasts.  Cover and sauté your onion and spices for 25 minutes.

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Until sweet, softened and slightly golden.  Add water if you notice them drying out.

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Roast the pecans….

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Whip up your polenta…..

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It’s actually super easy to make your own polenta….bring the water/broth to a boil and whisk in the polenta.

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TURN THE HEAT TO LOW and cook it slow for 30 minutes until softened.

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It will get really thick while it cooks, but, don’t worry ~ just be patient and let it thicken up over 30 minutes.

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Mix in the butter, cheddar and 1/2 the parmesan.

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Then, fold in the onions, BACON, pecans and squash!

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Stirring just until blended.

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Scoop into the prepared spring form pan and/or casserole dish, cover and let it set until firm.

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Preheat oven again to 375.  Sprinkle chopped up butter and remaining parmesan all over the top.

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Bake for 1 hour until the casserole is golden brown.

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Allow to cool for 20 minutes before slicing into wedges and digging in.

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A little bacon goes a LONG way in flavoring this cheesy polenta casserole.  The first thing you taste is the rich, buttery, cheesy top, followed up by the sweet caramelized squash and onions with a little smoky BACON flavor in each nutty bite.

Once you take a bite, you will realize sometimes the BEST tasting things come to those who wait…

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Quick summary:

  • B ~ Slow Cooker Egg, Sausage & Potato Casserole (5)
  • S ~ Grande Dirty Latte (4), banana
  • L ~ Baked Bacon, Butternut Squash & Polenta Casserole (9), 2 c veggie tray veggies with 1 Tbsp ranch (2)
  • S ~ Apple, egg (2)
  • D ~ 1 svg Baked Spaghetti (8), 2 cups tossed salad with 1 Tbsp Newman’s Light Lime Vinaigrette (1)
  • DS ~ I am eyeing the Reese heart on the counter but I am really pretending it’s not there!
  • Total ~ 31 Points+

Night all!

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Filed Under: Recipes Tagged With: Squash, Vegetarian

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Comments

  1. 1

    Josie says

    January 17, 2012 at 10:03 pm

    Ok here is today’s tracker!!
    B- chcolate banana single(3), banana (0), hb egg (2)
    L- 1 cup turkey white bean chili (5)
    S- apple (0)
    D- weight watcher baked ziti from last weeks daily (8) So GOOD!..salad with 2 tbsp. dressing (2) 1 toasted hot dog bun (4)
    daily used: 24
    I also did 30 mins on the pre core at gym and 30 mins on machines and 100 sit-ups..I earned 2 A.P.

    Reply
  2. 2

    Greta @ Staying Lost says

    January 18, 2012 at 7:57 am

    I love the casserole idea- anything with bacon and caramelized onions is good by me! Do you think it would freeze well?

    Reply
    • 3

      DanicasDaily says

      January 22, 2012 at 3:54 pm

      Hi Greta,

      I think this would freeze well. I have not tried it, but, I find most casseroles do freeze well.

      Danica

      Reply
  3. 4

    brandi says

    January 18, 2012 at 8:11 am

    this casserole sounds so good! i love salty bacon with winter squash 🙂

    Reply
  4. 5

    Lori says

    January 18, 2012 at 9:50 am

    This sounds heavenly & RICH! Must try! Thanks for sharing! 😛

    Reply
  5. 6

    Irene says

    January 18, 2012 at 10:56 am

    you are the reason I have rejoined WW three weeks ago (-5#), this lifer keeps coming back! Thank you.

    Your photos and recipes are so enticing! Lots of work put into helping us.

    Question: I have looked and looked for Paul Newman’s Lite Lime Dressing and cannot find it. Any suggestions? Thanks, again.
    Irene

    Reply
    • 7

      DanicasDaily says

      January 22, 2012 at 3:55 pm

      Irene,

      Do you have a Raley’s, Bel Air or Nob Hill near you? I find they always carry it. I have on a few occasions seen it at Super Targets too. Not sure if that helps, but, thought it might give you a few places to try.

      Danica

      Reply
  6. 8

    Pam says

    January 18, 2012 at 11:22 am

    I like cheese and butternut squash together also. I have been making butternut squash lasagna and it is delicious. Can’t wait to make this polenta dish. Thanks for all the great ideas!

    Reply
  7. 9

    Danielle says

    January 18, 2012 at 11:33 am

    Hi Danica

    This looks sooo good.
    I will plan on surprising my family this weekend, especially as they have never eaten polenta, Neither have I for that matter since i had no recipe enticing enough to try it and it looked so complicated.
    Your photos and comments make it look so easy..
    And your amazing recipes and menu suggestions make it actually fun to be loosing weight.
    I haven’t eaten so well and such tasty foods as during this week.
    My kids are also surprised at what they find on their plates this week, the variety and new recipes.
    I haven’t told them I am trying to loose weight since my girls are very weight conscious and one is particularly picky. She went through this phase of no meat, trying to go vegetarian and thinking peanut butter sandwiches was the way to go, well almost. I was afraid it was borderline anorexic so my weight issues, I do have to loose 20 pounds, I just don’t discuss it with them.
    We talk about good foods to eat, variety and they are naturally active.
    It was very important for me to put them into all types of sports so they wouldn’t have my weight issues. I’ve been on all types of diets since I WAS 14!
    They are happy and proud of me for taking up running.
    So I leave it at that.
    But the new recipes are great, tried the fried cauliflower and mushroom soup last night, big success! And it is helping my daughter eat better as she comes home hungry and is then ready to have a taste and then a plateful of whatever I have cooked.
    Sorry for the long speech!

    Reply
  8. 10

    NORMA DIFAZIO says

    January 18, 2012 at 2:44 pm

    HAPPY HAPPY HAPPY BIRTHDAY!

    Reply
  9. 11

    Life's a Bowl says

    January 18, 2012 at 3:53 pm

    I’ve never tried grits and haven’t really had much motivation to [hear they’re gritty?], but this recipe sounds delic and probs would change my mind 🙂

    Reply
  10. 12

    christine says

    January 18, 2012 at 5:23 pm

    happy birthday to you!! happy birthday to you!!! happy birthday dear Danica!!!!!

    happpppy birthday to youuuuuu!!!! sing to the tune HAPPY BIRTHDAY!!

    Reply
  11. 13

    Robyn @ Blueberries and Oats says

    April 8, 2012 at 8:39 pm

    Hey Danica! Just wanted you to know that when you print out this recipe using Recipage you never mention when to add the bacon nor if the bacon is cooked ahead of time!

    Reply
    • 14

      DanicasDaily says

      April 14, 2012 at 8:34 pm

      Thanks, Robin! I fixed it.

      Danica

      Reply

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About Danica

Whether she’s enjoying a dish at a local restaurant or whipping up a crowd-pleasing, nutritious meal at home, Danica has a passion for all things food. She believes in and follows the Weight Watchers principle of “all things in moderation” and chronicles her culinary adventures here. Besides sharing her daily eats and tasty, nutritious recipes, Danica connects others seeking a healthier lifestyle on her site and shares her travel adventures around the world.

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