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

Description

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