Roasted Squash and Polenta Torta with Red Onion Marmalade

Roasted Squash and Polenta Torta with Red Onion Marmalade
Photo by Scott Phillips


  • 1 2- to 3-lb. kabocha squash, halved and seeded; or butternut squash, halved, seeded, and sliced crosswise 1-½ inch thick
  • 2 Tbs. extra-virgin olive oil; more for the baking sheet and pan
  • 5 cups homemade or store-bought vegetable broth
  • 8 oz. grated Manchego cheese or sharp white Cheddar (about 3-½ cups)
  • Sea salt
  • 2-½ cups coarse cornmeal polenta, such as Bob’s Red Mill
  • 2 Tbs. sweet sherry or Marsala
  • + 3 more ingredients
    • 1 Tbs. plus 1 tsp. chopped fresh thyme
    • 2-¼ lb. red onions, quartered, and thinly sliced crosswise
    • ½ tsp. smoked hot Spanish paprika

Position a rack in the center of the oven and heat the oven to 375°F. Roast the squash cut side down on a lightly oiled rimmed baking sheet until tender, 45 to 50 minutes (if using butternut, roast cut side down in a single layer, flipping halfway through). Scoop the flesh from the skins and mas...

View full recipe at Fine Cooking


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