Butternut Squash Polenta

Name: Butternut Squash Polenta Recipe
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 6
Ingredients: 3 pounds butternut squash halved lengthwise seeded; 6 large garlic cloves unpeeled; 3 tablespoons olive oil; 3/4 teaspoon dried rubbed sage; 2 3/4 cups canned low-salt chicken broth; 1 3/4 cups water; 1 1/2 teaspoons salt; 1 1/2 cups polenta (coarse cornmeal)*; 1 tablespoon minced fresh sage; 3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)

Minutes to Prepare: 10
Minutes to Cook: 240

Number of Servings: 6

Ingredients

3 pounds butternut squash, halved lengthwise, seeded6 large garlic cloves, unpeeled3 tablespoons olive oil3/4 teaspoon dried rubbed sage2 3/4 cups canned low-salt chicken broth1 3/4 cups water1 1/2 teaspoons salt1 1/2 cups polenta (coarse cornmeal)*1 tablespoon minced fresh sage3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)

Directions

Preheat oven to 375�F. 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 with salt and pepper. (Can be made 1 day ahead. Cover and chill. Stir over medium-low heat until heated through.)

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BZARCHER.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving