Prep 15 mins
Cook 50 mins
Butternut squash adds a lot of flavor and color. Serve topped with wild mushroom cream sauce or sausage apple saute.
- 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. Bake until squash is tender, about 1 hour 30 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.
This turned out very nicely. I had less than a 3 lb squash, but it all came out to exactly 3 cups. I used freshly ground cornmeal for the polenta and only had to cook it for 5 minutes at the most. Once you put in the Parm. cheese, it tasted great! The cheese gave a it a little more flavor, but I think you could cut it down a bit, if you wanted lower fat. Everyone but the squash hater loved it.