Polenta with Roasted Squash and Garlic

This recipe is modified from Epicurious.com; it calls for using a butternut squash, but I used acorn squash and reduced the amount of squash the recipe suggests. Below is the modified version.

For the Roasted Squash and Garlic:

2 lbs of acorn squash (or butternut squash), halved lengthwise and seeded
6 large garlic cloves, unpeeled
3/4 teaspoon dried saged

Preheat oven to 375°F. Place garlic cloves in squash cavaties, sprinkle with dried sage, and cover with foil. Place on baking sheet, cut side up, and bake for one hour. Cool slightly. Peel squash and garlic. Puree in a food processor.

For the Polenta:

3 cups chicken broth
1 1/2 cups water
1 1/2 cups polenta
1 tablespoon miced fresh sage
1 cup parmesan cheese

Combine broth and water in a large saucepan. Bring to boil and then gradually whisk in the polenta. Reduce heat to medium-low and cook until mixture is thick and creamy, stirring often, about 20 minutes. Stir in the sage, squash and garlic puree,cooking until heated through, about 3 minutes. Add the parmesan cheese and season with salt and pepper.