Delicata Squash Stuffed with Polenta
Spice profile: allspice, black pepper, cardamon, cayenne, cinnamon, coriander, cumin, ginger, lemon zest, mace, marjoram, nutmeg, orange zest, oregano, parsley, sage, rosemary
Bring four cups of water to a boil. Whisk in 1 cup of corn meal and continue to whisk until well combined. Cover, reduce heat to low, and cook for about 35 minutes stirring occasionally. While that is cooking, chop up a handful of cranberries, and grate up about 3/4 cup parmesan cheese. When the polenta has cooked, stir in cheese, cranberries and the spice packet (2tsp Stock+Spice Cranberry Stuffing Seasoning). Take one or two, (with this recipe you could use 2), delicata squash and cut in half lengthwise. Remove seeds and pith and coat with olive oil. On a baking sheet, spoon the polenta into the boat-shaped delicata. Place in a 375 degree oven and bake for 30 minutes or until squash is soft. Place the extra polenta in a small round dish coated with olive oil and cool, (use for leftovers!). When the squash is cooked remove from heat and serve! Enjoy!
