Instructions
Follow the steps and taste along the way.
Roast the squash
Preheat the oven to 220 °C. Cut the squash into cubes about 2 cm in size and toss with 15 ml olive oil, 2 g salt, and 0.5 g black pepper. Spread it in a single layer on a baking sheet and roast for 25 minutes, turning the cubes after 15 minutes. The squash should be tender and browned at the edges.
Cook the polenta
Bring 500 ml water and 350 ml milk to a boil in a saucepan with 1.5 g salt. Slowly pour in the polenta, whisking constantly. Reduce the heat and stir for 5 to 7 minutes, until thickened and tender. Remove from the heat, stir in the butter and Parmesan, and cover.
Sear the turkey breast
Pat the turkey breast dry and cut it into four evenly sized pieces. Season with the remaining 2 g salt and the remaining 0.5 g pepper. Heat the remaining 10 ml oil in a large skillet. Cook the turkey over medium-high heat for 3 to 4 minutes per side, until golden brown and the internal temperature reaches 74 °C. Transfer it to a plate.
Make the sage sauce
Add the finely chopped garlic and sage leaves to the same skillet. Stir for about 30 seconds, just until fragrant. Pour in the apple cider vinegar and 50 ml water, scraping up the browned bits from the bottom with a wooden spoon, and let it simmer gently for about 1 minute. Return the turkey and any juices from the plate to the skillet and turn it in the sauce.
Finish and serve
Divide the warm polenta and roasted squash among plates. Place the turkey breast on top and spoon over the sage sauce from the skillet. Serve immediately, while the polenta is creamy and the squash has browned edges.
