I have been making a lot of polenta lately and I have a gigantic butternut squash that has been part of our dining experience the last few days. Here is my latest creation and it works as a side dish or an appetizer. The crispy sage adds an earthy element to offset the sweetness of the squash.
1 1/2 cups water
1/2 teaspoon salt
1/2 cup polenta (cornmeal)
3 big sage leaves
1/2 small butternut squash
Olive oil
S and P
Serves 4
Preheat oven to 375. Peel and clean the butternut squash and chop it into small cubes. Toss with enough olive oil to coat and sprinkle with a dash of salt. Roast for 25 minutes or until nicely browned on one side. Check half way through and toss.
Bring the water and salt to a boil. Pour the polenta into the boiling water and whisk. Switch to a wooden spoon and cook until all the water is absorbed and the polenta pulls away from the side of the pot.
In a small skillet, heat up olive oil over medium heat. Drop the sage leaves in and cook until crispy, a minute or so. Drain on a paper towel. Be gentle, they will crumble to the touch which is fine but keep one intact for garnish.
Mix the butternut squash and crumbled sage into the polenta. Top with a crispy sage leaf. Enjoy!