Butternut Squash Polenta | Jones Winery

Ingredients

• 3 ½ cups water or vegetable stock
• 1 tsp vegetable bouillon (if using water)
• 1 cup polenta (cornmeal)
• 1 cup squash puree
• 3 Tbsp butter
• Olive oil for sautéing
• 1 apple
• 1 red onion
• 2 Tbsp freshly chopped sage
• 1 tsp allspice
• ½ tsp ground fennel seed
• ¼ tsp ground black pepper