Vegetarian
Ingredients
1 tsp olive oil
3 ¼ cups vegetable broth
1 clove garlic, minced
¼ tsp pumpkin pie spice
¼ tsp ground ginger
½ cup cooked butternut squash, pureed
1 cup dry polenta
2 ounces of fat-reduced cream cheese, cubed
¼ cup Parmesan cheese, grated
Fresh parsley
Salt and pepper to taste
Directions
In a saucepan, heat the oil and sauté the minced garlic briefly. Add the vegetable broth, ginger and pumpkin pie spice and bring to a rapid boil. Add the polenta and stir quickly. Continue reading
