Polenta With Butternut Squash
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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 or vegetable broth
1 3/4 cups water
1 1/2 teaspoons salt
1 1/2 cups polenta
1 tablespoon minced fresh sage
3/4 cup ( 2 ¼ ounces) freshly grated Parmesan cheese 





Preparation

1 Preheat oven to 375F. Arrange squash, cut side up, in large roasting pan. 2 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. 3 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.  


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Preparation

 1  Preheat oven to 375F. Arrange squash, cut side up, in large roasting pan.  2  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.  3  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.

About


Can be made one day ahead: cover and chill, then stir over medium-low heat until heated through. Can substitute 1 1/2 cups of regular yellow cornmeal for the polenta, and cook mixture for about 10 minutes.