Butternut Squash Polenta
- 1 tsp olive oil
- 3 ¼ cups vegetable broth
- 1 clove garlic minced
- ¼ tsp pumpkin pie spice
- ¼ tsp ground ginger
- ½ cup cooked butternut squash pureed
- 1 cup dry polenta
- 2 oz of fat-reduced cream cheese cubed
- ¼ cup Parmesan cheese grated
- Fresh parsley
- Salt and pepper to taste
Saute the minced garlic in a saucepan briefly.
Place the ginger, pumpkin pie and vegetable broth. Wait until it boils.
Place the polenta. Stir.
Lower the heat and let it cook for about 30-40 minutes (read the instructions on the package for the right cooking time)
Stir continuously to keep away from lumps.
Place the cream cheese cubes and pureed squash midway the cooking time. Stir.
Place Parmesan cheese. Put dash of pepper and salt.
Serve with tossed salad.