Butternut Squash and Swiss Chard with Rosemary Polenta - Slender Kitchen
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Butternut Squash and Swiss Chard with Rosemary Polenta

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333
Calories 
54g
Carbs 
10g
Fat 
10g
Protein 
8
Weight Watchers® SmartPoints™
(9 PointsPlus®)

Recipes Content

Recipe

Whenever I am looking for vegetarian comfort food, I immediately think about polenta. I love the creamy texture, corn flavor, and its ability to transform virtually any roasted vegetables into a comforting main dish. Lately I have been loving butternut squash, so I decided to roast it with some Swiss chard and then pair it with a simple rosemary Parmesan polenta. It's warm and filling and it will quickly become a favorite when you crave a big bowl of comfort.

Prep Time

Butternut Squash and Swiss Chard with Rosemary Polenta

1
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 U medium red onion, chopped
  • 1 U medium butternut squash, peeled and cubed (1 inch)
  • 4 cups Swiss chard, stemmed and chopped
  • 2 tablespoons olive oil
  • 2 U cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp ground cinnamon
  • 3 cups water
  • 1 cup skim milk (use unsweetened almond milk for vegan)
  • 1/4 tsp salt
  • 1 cup polenta
  • 1 tsp fresh rosemary, minced
  • 1/4 cup Parmesan cheese (use half the amount of nutritional yeast for vegan)

Nutritional Facts

Serving Size: 
2 cups
Amount Per Serving
Calories 333
Calories from Fat 81
% Daily Value *
Total Fat 10g
14%
Saturated Fat 2g
11%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 6mg
2%
Sodium 681mg
30%
Total Carbohydrate 54g
8%
Dietary Fiber 5g
15%
Sugars 8g
Protein 10g

Directions

  1. Preheat the oven to 400 degrees. Toss the red onion, butternut squash, and Swiss chard with the olive oil, garlic, salt, pepper, and cinnamon. Place on a baking sheet or in a glass baking dish. Roast for 30 minutes or until squash is tender and chard has wilted.
  2. Meanwhile, make the polenta. Bring the water and milk to a boil. Turn heat down to low and whisk in the polenta. Cook the polenta, stirring constantly, for 5-7 minutes until thick. Cover and cook for 20 more minutes, stirring every 10 minutes. Turn off heat and stir in the rosemary and cheese. Stir together until cheese melts. Taste and season with salt and pepper.
  3. Serve roasted butternut squash and chard over polenta.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
Ratings & Reviews
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  • Megan Eaton's picture
    5

    Average: 5 (1 vote)

    4079
    You know it's a great recipe when every bit contains something delicious and different! I loved the roasted veggies in this recipe - and it was my first experience with swiss chard. Next time I'll add just a touch of salt to the polenta, and my veggies roasted much faster than the recipe. Other than that perfection!
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    out of 0 people found this review useful
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