INGREDIENTS:

21/2 lb garnet yams, in 1 inch pieces
13/4 cup polenta (fine corn meal)
51/2 cup vegetable stock
1 tsp salt
1 small chipotle pepper, stemmed, seeded, chopped
3/4 cup yellow onion, finely chopped
11/2 tsp fresh garlic, minced
1/2 tsp fresh rosemary, minced
1 TB olive oil
6 TB honey
1/2 tsp salt
1/2 tsp pepper
2 cup corn kernels (non GMO, fresh or frozen)
1 cup salsa

DIRECTIONS:

Bring stock, chipotle, salt to a boil. Add yams, simmer until tender. Strain yams, saving broth. Puree yams with 2 cups liquid.

In a medium sauce pan, sauté onion, garlic, and rosemary in olive oil for 2 minutes. Add remaining cooking liquid and yam purée. Bring to a boil and whisk in polenta in a steady stream. Reduce heat slightly; cook until polenta pulls away from sides of pan, stirring constantly (20 minutes). Remove from heat.

Stir in honey, corn, season with salt, pepper. Pour into lightly oiled pan. Refrigerate. When firm, cut into squares.

To reheat, place in 350°F oven for 15 minutes.

Serve with salsa.

For the filling: heat oil in a large pan and sauté first three ingredients for 2 minutes. Add the beans, corn and chili powder; sauté 1 minute longer. Add the cooked squash and all remaining ingredients; cook 1 minute until heated through.

Fill squash halves with filling, mounding mixture in the center.