I love the savory flavors that acorn squash adds to dishes, so I decided to try making  a healthier version of creamy polenta by using acorn squash that was first roasted and made into a puree.

• 1 acorn squash, chopped into pieces
• Olive oil cooking spray
• 1 tbsp of butter -melted

1. Preheat oven to 350. Bake for about 30-45 minutes until soft.
2. Remove skins from acorn squash, chop into small pieces and mash. Mix with 1 tsp of melted butter or a little olive oil. Set aside

 Basic Polenta Recipe

• 6 cups of water
• 1-3/4 yellow cornmeal
• 1 tsp of salt
• 3 tbsp of butter

1. Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal.
2. Add in the acorn squash mixture after the cornmeal, working the pieces into the polenta as it cooks.
3. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes
4. Turn off the heat. Add the butter, and stir until melted.