Baked Butternut Squash and Cheese Polenta

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

Baked Butternut Squash and Cheese Polenta was pinched from <a href="http://www.huffingtonpost.com/2011/10/27/baked-butternut-squash-an_n_1058215.html" target="_blank">www.huffingtonpost.com.</a>

"Anna Thomas's 1970s book, The Vegetarian Epicure , is iconic; updated in the '90s and rechristened The New Vegetarian Epicure , it focuses on recipes for entertaining. One of her latest dishes is this crusty baked polenta, swirled with mashed butternut squash and smoked Gouda cheese...."

INGREDIENTS

•

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

•

2 tablespoon(s) extra-virgin olive oil, plus more for the pan

•

1/3 cup(s) pine nuts

•

1 large onion, finely chopped

•

1/2 teaspoon(s) dried sage, crumbled

•

Salt and freshly ground pepper

•

6 cup(s) water

•

2 cup(s) coarse polenta

•

Unsalted butter

•

4 ounce(s) smoked Gouda, shredded 1 cup

•

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

Go To Recipe

review