butternut squash and ginger polenta - Calgary Avansino | eat.feel.live.well

Ingredients

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• 1 medium to large butternut squash (approx. 750g), peeled, de-seeded and diced
• 1-inch fresh ginger, peeled and grated
• 175g polenta (i prefer the coarse grain polenta but any variety works)
• 750ml vegetable stock (or water if you don’t have or can’t make any stock)
• pinch of salt and ground black pepper
• 1 medium to large butternut squash (approx. 5 cups), peeled, de-seeded and diced
• 1 cup polenta (i prefer the coarse grain polenta but any variety works)
• 3 cups vegetable stock (or water if you don’t have or can’t make any stock)