INGREDIENTS

INSTRUCTIONS

Preheat oven to 375F. Arrange squash, cut side up, in large roasting
pan. Place garlic cloves in squash cavities. Drizzle oil over.
Sprinkle with dried sage, salt and pepper. Cover with foil and bake
until squash is tender, about 1 hour 35 minutes. Cool slightly. Peel
squash and garlic. Transfer to processor and puree.  Combine broth, 1
3/4 cups water and 1 1/2 teaspoons salt in heavy  large saucepan. Bring
to boil. Gradually whisk in polenta. Reduce  heat to medium-low and
cook until mixture is very thick and creamy,  stirring often, about 20
minutes. Stir in fresh sage and 3 cups  squash puree (reserve any
remaining puree for another use). Cook  until heated through, about 2
minutes. Stir in cheese. Season with  salt and pepper. (Can be made 1
day ahead. Cover and chill. Stir over  medium-low heat until heated
through.)  *Available at Italian markets, natural foods stores and some
supermarkets. If unavailable, substitute 1 1/2 cups of regular yellow
cornmeal, and cook mixture for about 10 minutes.  Makes 6 servings.
Bon Appetit October 1999  Converted by MC_Buster.  Per serving: 2396
Calories (kcal); 45g Total Fat; (16% calories from  fat); 48g Protein;
463g Carbohydrate; 0mg Cholesterol; 3259mg Sodium  Food Exchanges: 29
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 8  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“To ignore our Creator is the height of selfishness”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2315
Calories From Fat: 1064
Total Fat: 120.6g
Cholesterol: 230.4mg
Sodium: 10041.6mg
Potassium: 6396.3mg
Carbohydrates: 189.5g
Fiber: 27.2g
Sugar: 51.8g
Protein: 137.7g