Rosemary Butternut Squash and Chard Polenta Bowls - Slender Kitchen

Rosemary Butternut Squash and Chard Polenta Bowls

By Kristen Mccaffrey
adapted from:
Weight Watchers® SmartPoints™
(11 PointsPlus®)

Recipes Content


These Rosemary Butternut Squash and Chard Polenta Bowls are full of creamy polenta, roasted fall vegetables, and earthy white beans.

This dish screams fall comfort food and makes me want to immediately curl up on the couch with a warm blanket, cozy sweater, and glass of red wine. And probably Netflix, because lately I have been needing some time to just zone out and nothing helps me do that better than binge watching Orange is the New Black.

Back to the dish! I know lots of people are scared to make polenta, but it really couldn't be easier. The hardest part is staying put in the kitchen so you can whisk it from time to time to stop it from getting lumpy. It's a little bit of extra work but definitely worth it for the rich, creamy, corn filled goodness that you get in the end. While you make the polenta, the butternut squash, Swiss Chard, and red onion will do their thing in the oven - getting slightly caramelized and tender. Finally I like to throw in some white beans for protein. The result is one delicious, hearty, and comforting vegetarian dish.

Prep Time

Rosemary Butternut Squash and Chard Polenta Bowls

Prep Time: 
Cook Time: 
Total Time: 


  • 1 U red onion, sliced
  • 4 cups butternut squash
  • 2 tbsp. olive oil
  • 2 U garlic cloves, minced
  • 4 cups Swiss chard, chopped
  • 14 oz. canned white beans, drained and rinsed
  • Salt and pepper
  • 3 cups water
  • 1 cup nonfat milk (or almond milk for vegan)
  • 1/4 tsp salt
  • 1 cup polenta
  • 1 tsp. fresh rosemary, minced

Nutritional Facts

Serving Size: 
3/4 cup polenta and 2 cups veggies and beans
Amount Per Serving
Calories 423
Calories from Fat 67
% Daily Value *
Total Fat 8g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 1mg
Sodium 278mg
Total Carbohydrate 76g
Dietary Fiber 10g
Sugars 9g
Protein 15g


  1. Preheat the oven to 400 degrees. Add the butternut squash and Swiss chard to a baking sheet. Drizzle with olive oil, garlic, salt, and pepper.
  2. Bake for 30 minutes, shaking the pan a few times during cooking. During the last ten minutes of cooking, add the white beans to the baking sheet. Cook until squash and chard are tender and beginning to brown
  3. Meanwhile, bring the water, milk, and salt to a boil. Once boiling, slowly whisk in the polenta. Turn down the heat to low and partially cover the polenta. Cook for 15-20 minutes, whisking often, until polenta is thick and creamy. Taste and season with salt, pepper, or more rosemary.
  4. Serve the vegetables and white beans over the polenta.
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