Baked Butternut Squash-and-Cheese Polenta

Name: Baked Butternut Squash-and-Cheese Polenta
Ingredients: One 2-pound butternut squash—peeled, seeded and sliced 1 inch thick; 2 tablespoons extra-virgin olive oil, plus more for the pan; 1/3 cup pine nuts; 1 large onion, finely chopped; 1/2 teaspoon dried sage, crumbled; Salt and freshly ground pepper; 6 cups water; 2 cups coarse polenta; Unsalted butter; 4 ounces smoked Gouda, shredded (1 cup); 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Baked Butternut Squash-and-Cheese Polenta was pinched from <a href="http://www.foodandwine.com/recipes/baked-butternut-squash-and-cheese-polenta" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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One 2-pound butternut squash—peeled, seeded and sliced 1 inch thick

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2 tablespoons extra-virgin olive oil, plus more for the pan

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1/3 cup pine nuts

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1 large onion, finely chopped

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1/2 teaspoon dried sage, crumbled

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Salt and freshly ground pepper

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6 cups water

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2 cups coarse polenta

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Unsalted butter

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4 ounces smoked Gouda, shredded (1 cup)

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1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese

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