Winter Squash Polenta Recipe

Roast the squash

Preheat the oven to 425°F (220°C). Toss the cubed candy roaster squash with 2 tablespoons olive oil, 1 teaspoon salt and 1 teaspoon black pepper on a rimmed baking sheet in a single layer. Roast until tender and lightly caramelized, about 25–30 minutes, turning once halfway through. When done, set aside 1/3 of the roasted squash to fold into the polenta and reserve the rest for plating and garnish.

Make the polenta

Bring 4.5 cups water and 1 cup whole milk to a gentle simmer in a medium saucepan with 1 teaspoon salt. Gradually whisk in 1.5 cups coarse polenta in a steady stream to avoid lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy, 30–40 minutes (follow package timing for coarse polenta). If polenta becomes too thick, add hot water or milk 2 tablespoons at a time. Stir in 3 tablespoons butter and 3/4 cup grated Parmigiano-Reggiano until melted and smooth. Fold in the reserved 1/3 portion of roasted squash (roughly mashed into chunks) for texture and flavor. Keep warm on very low heat, covered, while finishing the ragù.

Render bacon and brown rabbit

In a large heavy-bottomed skillet or Dutch oven over medium heat, add 1 tablespoon olive oil and 100 g diced smoked bacon. Cook, stirring, until the bacon renders fat and begins to crisp, about 5–7 minutes. Push bacon to the side and increase heat to medium-high. Add rabbit pieces in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes total. Remove browned rabbit and bacon to a plate and set aside, leaving fat in the pan.

Sweat the vegetables

Reduce heat to medium. Add the diced carrot, celery and onion to the pan. Cook in the rendered fat, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes. Add the minced garlic and cook 30–45 seconds until aromatic. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to remove rawness.

Deglaze & simmer

Pour in 1/2 cup dry white wine to deglaze, scraping up browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2–3 minutes. Return the browned rabbit and bacon to the pot. Add 2 cups chicken or rabbit stock, 1 bay leaf, 2 thyme sprigs and 1/2 teaspoon chopped rosemary (if using). Bring to a gentle simmer, then reduce heat to low, partially cover and braise until rabbit is very tender and falling apart, about 45–60 minutes. Check occasionally and add a splash of stock if liquid reduces too much.

Shred and finish ragù

Remove the bay leaf and thyme sprigs. Transfer the cooked rabbit pieces to a cutting board and shred the meat with two forks; discard any large bones if present. Return shredded rabbit and any accumulated juices to the pan. Stir in 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Continue simmering uncovered for 8–10 minutes to concentrate flavors and thicken the sauce to a spoonable ragù consistency. Taste and adjust seasoning.

Crisp the bacon lardons: If you reserved extra bacon lardons (50 g), crisp them in a small skillet over medium heat until deeply golden and crisp, about 5 minutes. Drain on paper towels.

Warm the polenta and butter: Just before serving, stir 1 tablespoon unsalted butter into the polenta to enrich and loosen it if needed. Keep warm.

Plate the dish: Spoon a generous portion of polenta into each shallow bowl (about 1 to 1 1/4 cups polenta per serving). Make a slight well in the center and ladle 1/2 to 3/4 cup rabbit ragù over the polenta. Scatter roasted squash cubes and crisped bacon pieces around and on top.

Finish with truffle and garnish: Thinly shave or grate 10 g Périgord truffle over the plated ragù (or dot with truffle paste). Add a small knob of finishing butter (or drizzle 1 tsp extra-virgin olive oil) and sprinkle chopped parsley. Serve immediately.