Butternut Squash Polenta

Butternut Squash Polenta 
Serve as a side dish to our Rosemary/Thyme Pork Loin

2 ½ lbs butternut squash
2 tablespoons olive oil
½ teaspoons salt
fresh ground pepper
1 cup stone ground polenta
4 cup chicken stock or broth
¾ cup grated parmesean cheese
1 tablespoons chopped fresh herbs (tarragon, thyme, oregano)
1 ½ teaspoon kosher salt

Preheat oven to 375°F. Arrange squash, cut side up, in large roasting pan. Drizzle oil over. Sprinkle with salt and pepper. Cover with foil and bake until squash is tender, about 1 hour 30 minutes. Peel squash when it has cooled. Transfer to processor and puree. If mixture is too thick to puree add a little bit of water or stock until it is about the consistency of applesauce.

Combine broth and salt in heavy large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is thick and creamy, stirring often, about 20 minutes. Stir in fresh herbs and 3 cups squash puree. Cook until heated through, about 2 minutes. Stir in cheese. Season with salt and pepper.