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Creamy Polenta With Butternut Squash

Nutrition per serving    (USDA % daily values)
CAL
723
FAT
134%
CHOL
95%
SOD
26%

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Ingredients for 4 servings

2 cups chicken or vegetable stock

1 cup whole or reduced fat milk

1 cup quick-cooking polenta

1 box frozen butternut squash, defrosted

2 teaspoons honey (eyeball it)

A dash of freshly grated nutmeg

4-5 sprigs thyme, leaves removed and chopped

1/4-1/2 cup grated Parmigiano Reggiano cheese (about 1-2 handfuls)

Salt and freshly ground black pepper

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