Butternut Squash and Cheese Polenta Recipe | Say Mmm

Ingredients

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