serves 4 – 6 people
What you need:
1 ½ pounds butternut squash, halved lengthwise, seeded
3 large garlic cloves
2 tablespoons olive oil
1 ½ cups chicken stock – (using veggie stock can make this recipe vegetarian)
¾ cups water
¾ teaspoons salt
¾ cup course cornmeal
2 tablespoons minced fresh sage
½ cup freshly grated parmesan cheese
How to make it work:
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 half of the sage, salt and pepper. Cover with foil and bake until squash is tender, about 1 hour.
Cool slightly. Peel squash. Transfer to processor and puree.
Combine broth, water and salt in heavy large saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to low and cook until mixture is very thick and creamy, stirring often, about 20 minutes. Stir in remaining sage and squash puree. Loosen it up with the broth and water mixture if it gets too thick.
Once the cornmeal is soft and cooked, stir in cheese. Season with salt and pepper.