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1
Preheat oven to 425 F. Line a baking sheet with foil and spray with 1 tablespoon of EVOO. Place the 1 to 2 inch prepared butternut squash pieces on the pan and bake for 20-25 minutes. Once cooked set aside to cool to room temperature.
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2
In a 6 quart sauce pan combine the milk, water, salt pepper and sage. Bring to a boil and slowly add the polenta stirring it thoroughly. Reduce to simmer and cook for 10-15 minutes until liquid is absorbed stirring to minimize sticking to the bottom.
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3
Prepare a 9x13 casserole pan and pour the polenta into the pan. Smooth into an even bed with a spatula and allow to cool.
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4
Slice mushroom to 1/4 inch thick pieces. Core the apple and chop to 1/2 inch dice. In a medium sauce pan over medium-high heat, add the 2 tablespoons EVOO. Add mushroom, thyme and apples and sautee for 10 minutes. Set aside to cool.
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5
In a large food processor add the squash and mushroom mixture. Blend until the mushroom are finely chopped. Spread the mixture evenly over the polenta.
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6
At this point you could prepare all of the above a day in advance and chill in the refrigerator.
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7
Toast the hazelnuts until lightly browned. Set aside. Preheat oven to 325 F.
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8
Slice the white and light green parts of the leeks into 1/4 inch slices. In a medium sauce pan over medium heat, add the remaining EVOO and leeks. Saute for 10 minutes until tender and lightly browned. Spread leeks over the squash mixture.
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9
Top the casserole with the nuts and the cheese. Bake for 20 minutes at 325 F. Serve warm.
