Cooking with Rena Lee

Yield:4-6

INGREDIENTS:

1	butternut squash (about 3 lbs)
3 cups	half-and-half
1 cup	water
1 cup	quick-cooking grits
1/2 tsp	salt
1/4 tsp	garlic powder
1 1/2 cups	shredded sharp white Cheddar cheese
3 tbsp	butter lettuce
3 tbsp	olive oil
1 tbsp	chopped fresh sage
1/4 tsp	seasoned pepper
	fresh sage sprig, to garnish

DIRECTIONS:

Preheat the oven to 350`F.
Using the tip of a sharp knife, pierce squash several times on all sides. Place squash directly on middle oven rack, and bake for 35-40 minutes or just until tender. Remove from oven, and let stand until cool enough to handle.
Cut squash in half lengthwise, remove and discard seeds and stringy fiber. Peel squash, and cut flesh into about 1in cubes.
In a lare saucepan, bring half-and-half and 1 cup water to a boil over medium heat. Slowly stir in grits, salt, and garlic powder.
Cover and reduce heat to medium-low; cook, stirring occasionally, for 5 minutes or until grits are thickened. Stir in cheese and butter until melted.
In a large skillet, heat olive oil over medium heat. Add squash cubes, sage, and seasoned pepper; cook stirring often, for 5 minutes or until squash is lightly browned and tender.
Serve over hot grits. Garnish with sage sprig, if desired.