Acorn Squash Polenta

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Place squash on large rimmed baking sheet. Drizzle with olive oil, sprinkle with salt; toss to coat. Arrange squash in single layer. Bake squash until brown and tender when pierced with fork, about 25 minutes.

3. 3

   While squash is roasting, cook onion in 3 tablespoons butter in a 4-quart heavy pot over moderate heat, stirring, until very soft, about 8 minutes.

4. 4

   Add water, milk, salt, and pepper and bring to a boil. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.

5. 5

   Stir in squash and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter.

6. 6

   Serve immediately.

No additional tips available.