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Butternut Squash Polenta

Versatile side dish that's worth the extra effort!



For polenta:

3 ½ cups water or vegetable stock

1 tsp vegetable bouillon (if using water)

1 cup polenta (cornmeal)

1 cup squash puree

3 Tbsp butter

Salt & pepper to taste

For topping:

Olive oil for sautéing

1 apple

1 red onion

2 Tbsp freshly chopped sage

1 tsp allspice

½ tsp ground fennel seed

¼ tsp ground black pepper

Balsamic glaze (for serving)



Add vegetable bouillon to water and bring to boil on stovetop.

Whisk in polenta; once thoroughly incorporated, add squash puree.

Simmer for about 30 minutes, whisking occasionally (every 3-5 minutes).

While polenta is cooking, slice red onions into ribbons and thinly chop apple and sage.

Add olive oil to bottom of sauté pan, add onions and cook on medium heat until onions are soft.

Add spices to onions once softened and toss, cook for another 5 minutes.

Remove onions from pan, add in apples and cook until tender.

Once polenta is tender, stir in butter and add salt and pepper to taste.

Add onions, apples and balsamic glaze to polenta and enjoy!

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912