Butternut Squash and Cheese Polenta Recipe
Recipe, grocery list, and nutrition info for Butternut Squash and Cheese Polenta. Anna Thomas's 1970s book, The Vegetarian Epicure, is iconic; updated in the '90s and rechristened The New Vegetarian...
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saymmm.com.
Cooking tools:
- Potato masher
- Pepper mill
- Grater
- Baking dish
- Pot
- Saucepan
- Skillet
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Measuring cup
- Measuring spoon
- Oven
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
- 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
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