- Cook Time
- Prep Time
- 1 small butternut squash (about 1 lb.), 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
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 to 5 minutes. (If lumps begin to form, whisk vigorously for a few seconds.) 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 to 3 minutes. Transfer the sage to paper towels; let cool, then coarsely crumble. Stir the browned butter into the polenta; top with the sage.
Try our Five-Ingredient Cider-Braised Pork Ragu, also in photo.