Recipe - Polenta With Butternut Squash

3 pound Butternut squash; halved
lengthwise,
; seeded
6 lg Garlic cloves; unpeeled
3 tablespoon Olive oil
Three fourths teaspoon Dried rubbed sage
2 Three fourths cup Canned lowsalt chicken
broth
1 Three fourths cup Water
1 One half teaspoon Salt
1 One half cup Polenta; (coarse cornmeal)*
1 tablespoon Minced fresh sage
Three fourths cup Freshly grated Parmesan
cheese; (about 2 1/4
ounces)

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 Three fourths cups water and 1 One half teaspoons salt in heavy large
saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to
mediumlow 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 1 day
ahead. Cover and chill. Stir over mediumlow heat until heated through.)

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

Makes 6