Italian

Butternut Squash Polenta is for Dinner.

Butternut Squash Polenta takes 10 minutes to prepare.

Butternut Squash Polenta takes 240 minutes to cook.

Butternut Squash Polenta makes 6 servings.

The ingredients for Butternut Squash Polenta are:

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)

Here is how you make Butternut Squash Polenta:

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 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 1 day ahead. Cover and chill. Stir over medium-low heat until heated through.)Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user BZARCHER.

The nutritional information for Butternut Squash Polenta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 341.7

• Total Fat: 11.5 g
• Cholesterol: 12.2 mg
• Sodium: 1,266.0 mg
• Total Carbs: 53.7 g
• Dietary Fiber: 6.7 g
• Protein: 9.8 g

Butternut Squash Polenta is Italian cuisine.

The dietary needs meet for Butternut Squash Polenta is Vegetarian