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Cheesy Baked Butternut Squash Polenta
  • 1 Tbsp. kosher salt, plus more
  • 1 cup coarse polenta (about 5 oz.)
  • 1 medium butternut squash (about 2 lb.), peeled, seeds removed, cut into 1" pieces
  • 2 cups whole milk
  • 1/4 tsp. freshly grated nutmeg
  • 1 1/2 oz. Parmesan, finely grated (about 1/2 cup)
  • 1/4 cup (1/2 stick) unsalted butter, cut into pieces, plus more for pan
  • 3 Tbsp. extra-virgin olive oil
  • 3/4 cup sage leaves
  • 1/2 lb. Fontina cheese, cut into 1/2" pieces
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