Butternut Squash Polenta

This weekend I picked up a butternut squash, but I was looking for something to do with it other than roasting or pureeing. So after a little search on epicurious, I discovered this. It is a great, hearty side dish that's even good as a breakfast porridge! I adapted mine from theirs, making it dairy free and using fresh butternut squash, so here it is:

(gluten-free, dairy-free)

1 medium sized butternut squash, cut in half and roasted at 375 for about an hour, then pureed

1 medium sized onion, chopped

3 T Earth Balance (or butter)

2 1/2 cups water

2 cups dairy free beverage (I use So Delicious Coconut Milk)

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

3/4 cup cornmeal

fresh sage to garnish

( 3/4 cup of Parmesan cheese is optional)

Saute the onion in the Earth Balance for at least five minutes. Add the squash and saute for another few minutes. Add both the "milk" and water in a large sauce pot and bring to a boil. Add the cornmeal slowly, salt and pepper and whisk as you go. Turn the heat to a simmer and cook about fifteen minutes, or until most of the liquid is absorbed. Then, add the squash mixture, nutmeg and cinnamon and combine. Cook another five to ten minutes and serve.