Baked Butternut Squash-and-Cheese Polenta

Baked Butternut Squash-and-Cheese Polenta
Photo by Quentin Bacon


  • 2 tablespoon(s) extra-virgin olive oil
  • Unsalted butter
  • Salt and freshly ground pepper
  • 2 cup(s) coarse polenta
  • 4 ounce(s) smoked Gouda
  • 1 2-pound butternut squash-peeled
  • 1 large onion
  • + 4 more ingredients
    • 6 cup(s) water
    • 0.25 cup(s) plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
    • 0.5 teaspoon(s) dried sage
    • 0.3333 cup(s) pine nuts

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 toast in the oven for 4 minutes, until golden. Coarsely c...

View full recipe at Food & Wine


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