Beef Kielbasa with Rosated Squash, Parmesan Polaneta with a Belsamic Reduction

Ingredients:

3 cups of raw butternut squash cut into 1-inch cubes
3 Tablespoons of extra virgin olive oil
2 Tablespoons of fresh sage, minced
1 teaspoon of sea salt
2 teaspoons of Spicy Spuds and Other Stuff Chipotle
1 Tablespoon of Spicy Spuds and Other Stuff Tangy Garlic Onion
1 Cup of quality balsamic vinegar
1 12-ounce link of Beef Kielbasa
1 cup of corn meal
4 cups of water
½ cup of Parmesan Cheese
2 Tablespoons of butter

Toss the squash with the 2 tablespoons of olive oil and Chipotle Spice. Roast in 400F oven for 30 minutes. Bring the balsamic vinegar to a boil in a small sauce pan. Reduce to medium heat until thickened (10-15 minutes). Cut the kielbasa into several pieces. Put the remaining tablespoon of oil in a frying pan and add kielbasa. Sauté until browned. Bring the 4 cups of water to a boil. Slowly add the polenta and Tangy Garlic Onion. Reduce heat and cook until absorbed. Add butter and Parmesan cheese. Place one fourth of polenta in a bowl. Add one fourth of squash and kielbasa. Drizzle balsamic reduction on top. Serve hot. Enjoy!