Roasted Acorn Squash With White Polenta

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4 acorn squash

1 1/2 Tbs. olive oil

1 1/4 tsp. salt

2 tsp. cracked black pepper

4 cups vegetable broth or water

1/3 cup minced onion

2 small cloves garlic, minced

1 2/3 cups white cornmeal or grits

2/3 cup pine nuts (3 1/2 oz.)

1/2 tsp. minced fresh thyme

1/2 tsp. minced fresh sage

1/2 tsp. minced fresh rosemary

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