Winter Squash Polenta Recipe

Prepare squash

Preheat the oven to 425°F (220°C). Halve the candy roaster squash, scoop out seeds, and slice into 1/2–3/4" wedges. Toss the wedges with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Arrange cut-side down on a rimmed baking sheet and roast until tender and caramelized at the edges, about 25–30 minutes. Remove and keep warm.

Make polenta

Bring 5 cups water, 1 cup milk and 1 teaspoon salt to a simmer in a heavy-bottomed saucepan. Gradually whisk in 2 cups coarse cornmeal in a steady stream to avoid lumps. Reduce heat to low and simmer gently, stirring frequently with a wooden spoon, until thick and creamy, 25–30 minutes (cook time depends on grind). If polenta becomes too thick, stir in additional hot water or milk, 2–4 tablespoons at a time, to reach a creamy consistency.

Finish polenta

When polenta is tender and smooth, stir in 3 tablespoons butter and 3 tablespoons grated Parmigiano-Reggiano. Taste and adjust seasoning with a pinch more salt if needed. Keep warm while you finish the ragu.

Pat the rabbit pieces dry and season lightly with salt and pepper. Heat 1 tablespoon olive oil in a large sauté pan or Dutch oven over medium-high heat. Add the diced bacon and cook until fat renders and bacon begins to brown, about 4 minutes.

Add the rabbit pieces to the pan and brown on all sides, working in batches if necessary so pieces don’t steam, 4–6 minutes per batch. Remove browned rabbit and set aside with the bacon.

Reduce heat to medium and add the diced onion, carrot and celery to the rendered fat. Sauté until softened and lightly golden, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen the flavor. Deglaze the pan with 3/4 cup dry white wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3–4 minutes.

Return the rabbit and cooked bacon to the pot. Add 2 cups chicken or rabbit stock, 2 sprigs fresh thyme and 1 bay leaf. Bring to a simmer, then reduce heat to low, partially cover and poach gently until rabbit is very tender and falling from the bone, about 45–60 minutes. Check occasionally and add a splash more stock or water if the ragu becomes too thick.

When the rabbit is tender, remove the meat to a cutting board and shred or chop it into bite-sized pieces, discarding any bones. Boil the sauce for a few minutes uncovered to concentrate flavors, then return the shredded rabbit to the sauce. Taste and adjust salt and pepper (about 1 tsp salt and 1/2 tsp pepper total). If a smoother sauce is desired, spoon a portion of the sauce into a blender and pulse briefly, then stir back in for body while retaining texture.

Warm serving plates. Spoon a generous portion of creamy polenta into the center of each plate (about 1 to 1 1/2 cups polenta per serving).

Nestle several roasted candy roaster squash wedges around or on top of the polenta.

Ladle 1/3–1/2 cup rabbit ragu over the polenta and squash, allowing some sauce to pool around the base.

Scatter the crisped bacon pieces over the ragu, shave a few thin slices of Périgord truffle across each portion, and sprinkle with chopped parsley. Finish with a light drizzle (about 1 tsp) of extra-virgin olive oil and, if desired, an additional tablespoon of grated cheese.

Serve immediately, passing extra truffle and cheese at the table.