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add to shopping list 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 [...]
Read the recipe at epicurious.com
