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Ingredients:
2 medium acorn squash, halved, and seeded
Eden Organic Safflower Oil, for oiling squash skin and baking
pan
1 Tablespoon Eden Extra Virgin Olive Oil
1/4 cup onion, minced
2 cloves garlic, minced
1/4 cup celery, minced
1 cup EdenBlend
2 cups water
1/4 teaspoon Eden Sea Salt
1/2 teaspoon freshly ground black pepper
1 cup organic yellow cornmeal (polenta), coarsely ground variety
1/4 teaspoon dried sage
1 pinch dried thyme
1 pinch dried rosemary
1/3 cup sunflower seeds, roasted
1/4 cup fresh parsley, minced
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1. Preheat the oven to 350¡. Cut squash in half and lightly
oil the skin with safflower oil. Lightly oil a baking pan.
Place the squash, cut side down, in the baking pan. Bake for
30 minutes.
2. Heat up olive oil in a medium saucepan and sautŽ onions
and garlic for 2 to 3 minutes. Add the celery and sautŽ 2
minutes. Add the EdenBlend, water, sea salt and pepper. Bring
to a boil.
3. Slowly whisk in the polenta, stirring constantly, and
bring to a boil. Reduce the flame to medium-low and simmer
for 20 minutes or until thick.
4. Remove from the flame. Pulse the sunflower seeds in a
blender until coarsely ground. Stir the sage, thyme and rosemary
into the polenta. Add extra pepper or sea salt if desired.
5. Remove the squash from the oven, and turn over so that
the cut side faces up. Fill each squash half with equal amounts
of polenta. Sprinkle the ground sunflower seeds equally over
the polenta. Garnish with equal amounts of parsley.
6. Return to the oven and bake for another 15 to 20 minutes
or until the topping begins to brown slightly. Remove and
place on a serving platter.
Serves 4
Prep Time: 0:25
Cook Time: 0:45
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