Baked Butternut Squash and Cheese Polenta

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Ingredients

  1. One 2-pound butternut squash—peeled, seeded and sliced 1 inch thick
  2. 2 tablespoons extra-virgin olive oil, plus more for the pan
  3. 1/3 cup pine nuts
  4. 1 large onion, finely chopped
  5. 1/2 teaspoon dried sage, crumbled
  6. Salt and freshly ground pepper
  7. 6 cups water
  8. 2 cups coarse polenta
  9. Unsalted butter
  10. 4 ounces smoked Gouda, shredded (1 cup)
  11. 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Description

3.5

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