Baked Butternut Squash and Cheese Polenta
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
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