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Butternut Squash Polenta

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Ingredients

1 small butternut squash (1 1/2 pounds), halved lengthwise

1 tablespoon olive oil

Kosher salt and freshly ground pepper

4 cups water

4 cups milk

1/2 teaspoon table salt

2 cups fine cornmeal, preferably organic

4 tablespoons unsalted butter

1/2 cup freshly grated parmesan cheese

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