Baked Butternut Squash-And-Cheese Polenta Recipe

Name: Baked Butternut Squash-And-Cheese Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, peeled, seeded and sliced 1 inch thick; 2 T extra-virgin olive oil, plus more for the pan; 1/3 cup pine nuts; 1 large onion, finely chopped; 1/2 T dried sage, crumbled; Salt and freshly ground pepper; 6 cups water; 2 cups coarse polenta; Unsalted butter; 4 oz smoked Gouda, shredded (1 cup); 1/4 c. plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Servings: persons

1 butternut squash, peeled, seeded and sliced 1 inch thick
2 T extra-virgin olive oil, plus more for the pan
1/3 cup pine nuts
1 large onion, finely chopped
1/2 T dried sage, crumbled
Salt and freshly ground pepper
6 cups water
2 cups coarse polenta
Unsalted butter
4 oz smoked Gouda, shredded (1 cup)
1/4 c. plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese

1
Preheat the oven to 375 degrees. 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 chop the nuts.
2
Meanwhile, in a skillet, heat the 2 tablespoons of olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, 25 minutes; add a few tablespoons of water if the onion looks dry.
3
In a saucepan, bring the 6 cups of water to a boil. Whisk in the polenta and 1 teaspoon of salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon of butter along with the mashed squash, pine nuts, onion, Gouda and half of the grated Parmigiano cheese. Pour the hot polenta into a buttered large cast-iron skillet. Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm, about 3 hours.
4
Rub the surface of the polenta with softened butter and sprinkle with the remaining grated Parmigiano cheese. Bake in a 375 degrees oven for 1 hour, until the top and side are lightly browned and crisp. Let stand for 20 minutes before cutting it into wedges.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 butternut squash, peeled, seeded and sliced 1 inch thick, 2 T extra-virgin olive oil, plus more for the pan, 1/3 cup pine nuts, 1 large onion, finely chopped, and more.

Yes, Baked Butternut Squash-And-Cheese Polenta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Butternut Squash-And-Cheese Polenta

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