In my latest podcast of The Astrological Cook on Web Talk Radio http://webtalkradio.net/internet-talk-radio/astrological-cook/, I spoke of Jupiter and the joy and expansion it looks to bring to our lives. Because my interview with Lean toward Happy creator Roz Warren www.leantowardhappy.com/ went a bit long (how Jupiterian is that), I didn’t have time to give listeners my recipe for Acorn Squash and Polenta Soufflé so here it is! I made this out of leftovers a few weeks ago and it is so easy and delicious. Makes 6 -8 servings 2 medium acorn squash 1 ½ cups corn meal 2 teaspoons salt 3 tablespoons unsalted butter ¼-cup milk 2 teaspoons cinnamon 1 teaspoon, freshly ground nutmeg ½-teaspoon cardamom Preheat the oven to 400 degrees. NOTE if you are one of those people who hates to wield dangerous knives there is an easy way to handle acorn squash. Just bake them in a 400-degree oven for about 40 minutes until they are soft, let them cool then slice them in half, remove the seeds and the skin. It is easier that doing all that when they are hard as a rock. While the acorn squash is cooling, make the polenta. Bring 3 quarts of water to a mild boil then slowly whisk in the corn meal. You do not want lumps so keep whisking until smooth, stir in the salt and butter, and blend well. Remove from the heat. Combine the cooled acorn squash and polenta in a food processor, add the milk and spices, and blend until very smooth. Pour into a greased 1-quart soufflé pan and bake 20 minutes. Serve immediately.