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Print this Recipe    Polenta Squash

Polenta with Butternut Squash

3 pounds butternut squash, halved lengthwise, seeded (or any yellow squash)
6 large garlic cloves, unpeeled
3 tablespoons olive oil
3/4 teaspoon dried rubbed sage
2 3/4 cups canned broth, water or white wine (or mixture)
1 3/4 cups water
1 1/2 teaspoons salt (reduce if broth is salted)
1 1/2 cups polenta
1 tablespoon minced fresh sage
3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)

Preheat oven to 375F.

Arrange squash, cut side up, in large roasting pan. Place garlic
cloves in squash cavities. Drizzle oil over. Sprinkle with dried
sage, salt and pepper.

Cover with foil and bake until squash is tender, about 1 hour 35
minutes.

Cool slightly. Peel squash and garlic. Transfer to processor and
puree.

Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy
large saucepan. Bring to boil. Gradually whisk in polenta.

Reduce heat to medium-low and cook until mixture is very thick and
creamy, stirring often, about 20 minutes. Stir in fresh sage and
3 cups squash puree (reserve any remaining puree for another use).
Cook until heated through, about 2 minutes. Stir in cheese.

Season to taste with salt and pepper.

Makes 6 servings.

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