Categories: main course, squash

Ingredients

• 3 cups peeled butternut squash, cut into 1-inch cubes
• 1 12- to 16-oz. pkg. turkey kielbasa, cut into 1/2-inch slices
• 2 Tbsp. olive oil
• 1 medium yellow sweet pepper, cut into bite-sized strips
• 2 Tbsp. fresh sage or basil leaves cut into thin strips
• 1/3 cup balsamic vinegar
• 1 tsp. sugar
• 1 16-oz. tube refrigerated cooked polenta, cut into 12 slices
• 1/3 cup pure maple syrup
• Small fresh sage or basil leaves

Directions

1. In a medium saucepan cook butternut squash, covered, in a small amount of boiling salted water for 10 minutes or until tender; drain and set aside.

2. In a very large skillet cook turkey kielbasa in 1 tablespoon hot oil over medium heat until lightly browned and crisp on the edges. Add butternut squash, yellow sweet pepper, sage, vinegar, and sugar; bring to boiling. Reduce heat; simmer, uncovered, until vinegar has almost evaporated. Remove from skillet. Cover with foil to keep warm.

3. Rinse and wipe out skillet. Add remaining 1 tablespoon oil. Fry polenta slices in hot oil over medium-high heat until golden brown, about 5 minutes. Turn with pancake turner; fry 5 minutes more. Stack three polenta slices on each of four dinner plates. Top with sausage mixture; drizzle each serving with maple syrup. Makes 4 servings.

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