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Squash polenta

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Squash polenta

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 1 acorn squash

  • 2 cups milk

  • 1 cup water

  • 1/2 cup finely ground cornmeal

  • 1/2 tsp salt

  • 2 tbsp butter

Instructions

  • PREHEAT oven to 400F.

  • CUT squash into quarters. Scoop out and discard seeds. Roast pieces in a large baking dish covered with foil, until fork-tender, about 1 hour. Remove from oven. (Reserve pieces for garnish, if desired.) When cool enough to handle, scoop flesh from skins. Whirl in a food processor until smooth. (Refrigerates for up to 3 days.)

  • COMBINE milk with water, 1 cup of acorn squash purée, cornmeal and salt in a large saucepan over medium-low. Cook, whisking often, until polenta is tender and slightly thickened, 12 to 15 min. (Mixture may splatter.) Stir in butter until combined. Top with roasted acorn squash pieces, if desired.

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