Butternut squash polenta with rosemary chilli oil

Ingredients

• butternut squash, peeled, deseeded and roughly chopped into 3cm chunks
• garlic cloves, peeled
• olive oil
• chicken or vegetable stock
• Salt and black pepper
• cream cheese
• parmesan, finely grated, plus extra to finish
• coarse polenta
• unsalted butter
• For the fried squash
• butternut squash, peeled and cut into 1½cm cubes
• olive oil, plus ½ tbsp extra
• maple syrup
• lemon juice
• parsley leaves, finely chopped
• For the rosemary chilli oil
• finely chopped rosemary leaves
• kashmiri chilli
• aleppo chilli