Butternut Squash Polenta

Ingredients
For the Squash:
About 3 pounds butternut squash (preferably 1 large squash) - could use smaller squash
Salt and pepper
1/2 cup (1 stick) unsalted butter
2 tablespoons finely chopped fresh sage (can substitute smaller amount of dried sage)
2 tablespoons granulated sugar
1/4 cup balsamic vinegar
1/4 cup dark unsulfured molasses (we substituted brown sugar)
Coriander
pepper
cinnamon
chili powder

For polenta:
2 3/4 cups canned low-salt chicken broth
1 3/4 cups water
1 1/2 teaspoons salt
1 1/2 cups polenta
1 tablespoon minced fresh sage
3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)

Instructions
Start with the squash
Preheat the oven to 400 F.
Peel the squash with a vegetable peeler.
Halve lengthwise, discard the seeds, then cut into 1-inch dice.
Place in a large bowl and season with salt and pepper.

Squash seasoning
Heat the butter in a medium skillet or saucepan over medium-high heat.
When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), and molasses.
Add coriander, pepper, cinnamon and chili powder (we didn't measure these, but probably about a 1/2 teaspoon to a teaspoon of each)
Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.

Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer.
Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour.
Set aside until cool enough to handle but still warm, so the liquids are runny.

Working in batches if necessary, transfer half the warm squash and cooking liquids to a food processor and process until smooth. Reserve the remaining chunks of squash and sauce to top the polenta.

Polenta:
Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy large saucepan.
Bring to boil.
Gradually whisk in polenta.
Reduce heat to medium-low and cook until mixture is very thick and creamy, stirring often, about 20 minutes (might take less time).
Stir in fresh sage and 3 cups squash puree.
Cook until heated through, about 2 minutes.
Stir in cheese.
Season with salt and pepper.

Serve topped with reserved chunks of squash and sauce. Also good topped with meat (chicken, pork, etc.).