Prep time: 15 Minutes
Cooking time: 15 Minutes
Yields: 4-6 servings
Creamy and satisfying, cheesy butternut squash grits are easy to prepare and sure to satisfy! Perfect to serve for a big crowd whether at your next potluck or holiday get together.
1 small butternut squash (you will need 3 cups, roasted)
3 cups chicken stock
1 ½ cups freshly grated Gouda Cheese
1 teaspoon dry sage
Salt and pepper to taste
4 strips of bacon, cut into strips
6-8 Fresh sage leaves, clean and steamed
Preheat oven to 400 degrees. Cut the butternut squash in half, length wise and scoop out the seeds. Line a baking sheet with aluminum foil and grease with olive oil, place the butternut squash cut side down and roast for 30-40 minutes or until very tender.
Let the squash cool and scoop out the flesh. Reserve 3 cups of butternut squash for this recipe. Store the rest in the refrigerator for another time.
Add the 3 cups of chicken broth to a large saucepan and bring to a boil. Once it boils turn the heat to low and add the grits. Cook for about 15 minutes stirring occasionally.
While the grits are cooking make the crispy bacon and sage: In a skillet, add about a teaspoon of olive oil and cook the bacon until crispy. (Be careful not to burn the bacon fat) Remove the bacon and transfer to a plate lined with a paper towel. Add about 1 tablespoon of oil to the remaining bacon fat and once it comes back to a medium high temperature gently drop the sage leaves in the hot oil and fry until crispy, about 5-10 seconds. Remove from the oil and transfer to a plate lined with a paper towel, sprinkle the sage leaves with kosher salt.
Once the grits are done, add in the remaining bacon fat and oil, grated cheese, butternut squash puree and dry sage. Stir everything until smooth. Use a potato masher if needed.
Season the grits with salt and pepper and transfer to a serving plate. Sprinkle with bacon all over the grits and garnish with the sage leaves. Serve immediately.