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1
Preheat oven to 400F.
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2
Line baking pan with parchment paper.
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3
Cut each squash lengthwise in half (from tip to stem) then scoop out seeds and strings.
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4
Make a small slice on bottom of each half so it sits flat.
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5
With pastry brush, coat squash cavities with oil.
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6
Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
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7
Place halves, cut side down, in prepared pan and roast until tender but still firm, about 30 minutes.
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8
3.
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9
Meanwhile, in large, heavy saucepan, combine broth, onion, garlic, 1/4 teaspoon salt and 1/2 teaspoon pepper.
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10
Bring to a simmer over low heat, then very gradually whisk in cornmeal.
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11
Whisking constantly, cook until mixture is thick, smooth and pulls away from side of saucepan, about 15 minutes.
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12
Remove polenta from heat, cover and set aside.
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13
In food processor, pulse pine nuts just until coarsely ground.
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14
Stir in thyme, sage, rosemary, remaining 1/2 teaspoon salt and remaining 1 teaspoon pepper.
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15
Remove squash from oven and reduce heat to 300F.
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16
Carefully turn squash; fill each cavity with about 1/2 cup polenta and sprinkle with about 2 tablespoons pine nut mixture, lightly pressing into polenta.
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17
Return squash to oven and bake until topping begins to brown, about 25 minutes.
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18
Serve hot.
