Smoked Salt & Pepper

I found this recipe through Food and Wine magazine and the other night I had my future parent-in-laws over for dinner and it was a success. Served it with seared sea scallops and roasted Brussels sprouts and it was quite yummy! I made it again for Thanksgiving and it was just as good. I use 5 minute quick cooking polenta to cut down on the time. 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 wick cook polenta Unsalted butter 4 ounces smoked Gouda, shredded (1 cup) 1/2 cup freshly grated Parmigiano-Reggiano cheese Directions: Preheat the oven to 375°. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups.) Spread the pine nuts on a ...