Polenta With Butternut Squash


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 1/2 teaspoons salt
1 1/2 cups polenta
1 tablespoon minced fresh sage
3/4 cup ( 2 ΒΌ ounces) freshly grated Parmesan cheese


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 with salt and pepper.




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.


6.0 servings


Friday, December 10, 2010 - 1:02am


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