Polenta with Butternut Squash

Polenta with Butternut Squash
Photo by Brian Leatart

Ingredients

  • 1 ½ cups polenta (coarse cornmeal)
  • 1 ½ teaspoons salt
  • 3 pounds butternut squash
  • ¾ teaspoon dried rubbed sage
  • 6 large garlic cloves
  • 1 ¾ cups water
  • 2 ¾ cups canned low-salt chicken broth
  • + 3 more ingredients
    • ¾ cup freshly grated Parmesan cheese
    • 3 tablespoons olive oil
    • 1 tablespoon fresh sage

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...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network