Name: Polenta with Butternut Squash
Yield: Makes 6 servings
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)

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Polenta with Butternut SquashBrian Leatart

Pureed squash adds wonderful color.

Cooks' Note

*Available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 1/2 cups of regular yellow cornmeal, and cook mixture for about 10 minutes.

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