Polenta with Butternut Squash Recipe | Say Mmm

Ingredients

• 3 pounds butternut squash, halved lengthwise, seeded
• 6 large garlic cloves, unpeeled
• 3 tablespoons olive oil
• 3/4 teaspoon dried rubbed sage
• 2 3/4 cups canned low-salt chicken broth
• 1 3/4 cups water
• 1 1/2 teaspoons salt
• 1 1/2 cups polenta (coarse cornmeal)*
• 1 tablespoon minced fresh sage
• 3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)