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1
Preheat oven to 350F.
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2
Line sheet pan with parchment paper, and spray liberally with nonstick vegetable oil.
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3
Cut squashes in half crosswise, and scoop out seeds and a little extra flesh.
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4
Cook, face down on parchment paper, about 45 minutes, or until sharp knife easily penetrates outside skin and rim of flesh is lightly browned.
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5
Meanwhile, in small bowl, soak tomatoes in very hot water to cover for 15 to 20 minutes.
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6
When soft, coarsely chop and set aside.
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7
On small sheet pan or in baking dish, toast pine nuts in oven for about 10 minutes, or until lightly browned.
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8
Remove and set aside.
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9
To make pesto, in food processor, add pine nuts, garlic, sun-dried tomatoes and grated Parmesan cheese.
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10
Start machine and, as blade is turning, pour olive oil through shoot.
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11
Blend into smooth paste.
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12
Set aside in small bowl.
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13
(Use same bowl, rinsed and dried, used for soaking tomatoes).
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14
Bring stock to a boil in medium to heavy saucepan.
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15
Add salt, keeping water boiling at medium-high heat.
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16
Add polenta gradually, either slowly from measuring cup or letting a fistful run through nearly closed fingers, constantly stirring with long-handled whisk.
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17
When all polenta is added, reduce heat to medium-low, and cook gently.
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18
Continue stirring, switching to long-handled wooden spoon.
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19
To avoid burning or sticking, use heat-diffusing device.
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20
Stir continuously and thoroughly, bringing mixture up from bottom and loosening from sides.
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21
(Make sure sides are scooped clean.)
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22
Continue to stir for about 20 minutes, or until polenta is creamy and pulls away from sides of pan.
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23
Turn off heat, and stir in sun-dried tomato pesto.
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24
Remove squash from oven.
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25
Spoon tomato mixture into squash bowls.
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26
Top with shredded Parmesan, dust with paprika and garnish with parsley.
