Polenta with Butternut Squash
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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