Baked Butternut Squash-and-cheese Polenta

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Ingredients

  • 1   butternut squash, peeled, seeded and sliced 1 inch thick
  • 2   extra-virgin olive oil, plus more for the pan
  • 1/3   pine nuts
  • 1   large onion, finely chopped
  • 1/2   dried sage, crumbled
  •   Salt and freshly ground pepper
  • 6   water
  • 2   coarse polenta
  •   Unsalted butter
  • 4   smoked Gouda, shredded (1 cup)
  • 1/4   plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Description

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 Butter

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