Creamy Butternut Squash Polenta With Fresh Parmesan

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Feast on the Cheap
Nutrition per serving    (USDA % daily values)
CAL
186
FAT
21%
CHOL
5%
SOD
38%

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Ingredients for 8 servings

20 oz package peeled & cubed butternut squash

1 large sweet onion, finely chopped

1 1/2 cup fast-cook polenta

3/4 plus 1/4 cup freshly grated parmesan

2 cup water

3 cup low-salt chicken or vegetable stock

2 tbsp white wine

1 tbsp olive oil

2 tbsp unsalted butter, divided

1 tbsp brown sugar

1/4 tsp dried savory or sage

1/2 tsp salt

1/4 cup black pepper

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