Festive Christmas tree–shaped polenta canapés, topped with butternut squash, arugula, toasted pecans, and pomegranate arils, make for seasonally apropos and delicious savories for afternoon tea.
Butternut Squash & Polenta Bruschetta Trees
Makes approximately 20
Ingredients
- 5 cups (½-inch) diced, peeled, seeded butternut squash
- ⅓ cup plus ¼ cup olive oil, divided
- 1 tablespoon fine sea salt, divided
- ¾ teaspoon ground black pepper, divided
- 3 cups chicken broth, divided
- 1 teaspoon finely chopped fresh sage
- 1 cup polenta
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon finely minced shallot
- ½ teaspoon finely minced garlic
- ¼ cup packed baby arugula
- Garnish: chopped toasted pecans and pomegranate arils
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with foil.
- Arrange squash in a single layer on prepared baking sheet. Drizzle with 3 tablespoons olive oil, stirring gently to coat. Sprinkle with 1 teaspoon salt and ½ teaspoon pepper.
- Bake squash until edges are lightly golden, 20 to 24 minutes. Let cool for 5 minutes.
- In the container of a blender, pulse together 2 cups cooled squash mixture and ½ cup broth until roughly chopped. With blender running, slowly add remaining 2½ cups chicken broth to squash mixture, blending until smooth.
- Lightly oil a 13x9-inch baking pan.
- In a large saucepan, combine squash mixture, sage, remaining 2 teaspoons salt, and remaining ¼ teaspoon pepper and bring to a boil over medium heat. Whisk in polenta in a slow, steady stream until combined; return to boil. Reduce heat to low and simmer, whisking often, until polenta is very thick, approximately 10 minutes. Turn polenta out into prepared baking pan, spreading evenly. Let cool completely.
- Using a 2½-inch Christmas tree-shaped cutter, cut 20 tree shapes from polenta.
- Pour approximately ⅓ cup olive oil into a large nonstick skillet to coat bottom. Heat oil over medium-high heat. Working in batches, fry polenta shapes in hot oil until lightly browned, approximately 2 to 3 minutes per side. Transfer polenta shapes to paper towels to let drain.
- In a medium bowl, whisk together balsamic vinegar, maple syrup, shallot, garlic, and remaining 1 tablespoon olive oil. Fold in remaining roasted butternut squash.
- Divide arugula among polenta shapes. Spoon squash mixture over arugula.
- Garnish with pecans and pomegranate, if desired. Serve immediately.
Notes
MAKE-AHEAD TIP: Polenta shapes can be prepared up to 2 days in advance, placed in a single layer in an airtight container, and refrigerated. Fry polenta shapes just before serving.
