Showing posts from November, 2012

Baked Butternut Squash and Cheese Polenta

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.

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

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 pie plate and t…