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Butternut Squash Grits

I had grits for the first time in my life when I visited North Carolina in August.  I’ve always lived pretty far north of the Mason-Dixon Line and as such grits have not been a part of my culinary traditions.  I fell in love with them instantly, however; and knew that I would want to cook them up at home.  I wanted to combine them with something creamy and homegrown and that is how these Butternut Squash Grits were born.  The grits turned out very much like a risotto and provide such beautiful color and flavor to a meal.

Creamy and satisfying and easy to prep over several days to ease the rush of holiday feasts, Butternut Squash Grits are sure satisfy.

These are creamy, rich, and satisfying in a way that only downhome comfort food can provide. They could easily be made vegan by using coconut oil instead of butter, or even skipping that all together – though it does seem that grits and butter are made perfectly for one another.

Feel free to substitute any cooked and pureed winter squash here, even canned pumpkin would work.  Break the prep of this dish over several days to give yourself a little extra time on the day of any holiday feasts.  Cook and puree the squash one day, cook the grits the next, and gently reheat on the stovetop just before serving.

Creamy and satisfying and easy to prep over several days to ease the rush of holiday feasts, Butternut Squash Grits are sure satisfy.

Butternut Squash Grits

Creamy and satisfying and easy to prep over several days to ease the rush of holiday feasts, Butternut Squash Grits are sure satisfy.

Creamy and satisfying and easy to prep over several days to ease the rush of holiday feasts, Butternut Squash Grits are sure satisfy.

Ingredients

  • 2 Cups Cooked & Pureed Butternut Squash
  • 3 Cup Water
  • 2 Tablespoons Butter, divided
  • 1 teaspoon Salt
  • ¼ teaspoon Ground Black Pepper
  • ¾ Cup Stone Ground Corn Grits

Instructions

  1. In a saucepan, combine the water, 1 Tablespoon of butter, salt, pepper, and pureed squash.
  2. Bring to a boil over medium heat.
  3. Whisk in the grits, turn the heat down to low and cover the pan. Stir frequently, this important to prevent sticking and scorching - stir frequently.
  4. Cook until the grits are soft and the water has been absorbed - 45 minutes to an hour.
  5. Remove from heat stir in the other 1 Tablespoons of butter and serve warm.

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Teresa

Friday 21st of November 2014

I made this last night . Soooo good. My husband was dubious but willing to try--he went back for seconds. I'm enjoying some leftovers topped with poached eggs for lunch.

Teresa

Thursday 13th of November 2014

That sounds terrific. We have grits on hand, but I bet it would also be good with the finer-grained polenta as well. I've been looking for more good grain recipes, because I'm always buying stuff to play with and then forgetting them.

Erin @ The Speckled Palate

Wednesday 12th of November 2014

Gosh, Kathie, these grits sound AMAZING. I was born and raised in the South, though I never tried grits until I was well into my 20's... and I was instantly sold. I love how you've changed up a classic slightly, adding a vegetable (!!!) and making them sound even more decadent. Nice work!

Susannah // Feast + West

Wednesday 12th of November 2014

Grits are just the best! I really should give squash a second chance — I bet it is just delicious in this. Thanks for the idea — I'm determined to like squash one day!

Helena

Wednesday 12th of November 2014

I brought home a butternut squash from the produce stand today and was trying to decide what to do with it, and then this showed up in my blog reader--perfect timing! I think I'll be making these this week. Thanks for sharing!

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