Categories: Sides

Ingredients

• 1 small butternut squash, peeled and cut into 1-inch pieces
• 3 1/2 cups chicken stock
• 1 cup quick-cooking polenta
• 2 tbsp. butter
• 6 large fresh sage leaves

Directions

1. In a microwavable bowl, combine the squash with 1/2 cup water. Cover loosely with parchment paper and microwave on high until soft, about 5 minutes; drain. Transfer to a food processor and puree. Season with salt and pepper.

2. Meanwhile, in a large saucepan, bring the stock to a boil over high. Gradually whisk in the polenta. Reduce the heat to medium-low and cook, stirring often, until the polenta is tender and creamy, 3-5 minutes. Stir in the squash; season. Transfer to a bowl.

3. In a small skillet, melt the butter over medium heat. Add the sage and cook until the leaves are crispy and the butter browns, 2-3 minutes. Transfer the sage to paper towels; let cool, then coarsely crumble. Stir the browned butter into the polenta; top with the sage.

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