Tara Berger is the Stylist and Owner of One Stylish Party, an entertaining blog and online party boutique featuring designs and inspiration for entertaining in style.
This mouthwatering appetizer is a true show stopper. The textures and flavors come together to create one of the most unique fall dishes I’ve ever tasted. It’s another easy dish to prepare, too.
- 1 cup polenta
- 2 tbsp butter
- ½ tsp garlic powder
- ½ cup grated parmesan cheese
- 3 cups cubed butternut squash
- 30 sage leaves
- 1 cup ricotta
- 1 ½ tsp maple syrup
- 3 tbsp avocado oil
- salt and pepper
Simply start by cooking the polenta according to the package adding in butter or avocado oil, garlic powder and salt while its cooking and stirring in Parmesan cheese when the cooking is complete. Once combined, grab a pan and spread the hot polenta evenly, then chill it in the fridge for 30-45 minutes.
As it’s chilling, grab your cubed squash and toss it with salt and olive oil, lay them on a baking sheet lined with parchment paper and bake for 20-28 minutes at 425° F, until tender. While these bake, heat a pan over medium-high heat with avocado oil and add the sage leaves evenly to the bottom of the pan. Cook for about 30 seconds, place them on a paper towel, drain the grease and repeat until you have your desired amount of leaves.
Now it’s time for the sweetness, and this is easy. Simply stir the ricotta and maple syrup together with a bit of salt and set aside in the fridge. By this time, your polenta should be done baking. Slice it into small squares, place them on a parchment-lined baking sheet and place under the broiler for 3-6 minutes. Don’t forget to flip the pieces when the time is up and broil for another 3-6 minutes to ensure even cooking. Let them cool for five minutes, then tip with ricotta, butternut squash, sage and salt and serve at your desired temperature. They taste great at room temperature, warmed or chilled.