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Baked Butternut Squash-And-Cheese Polenta
Ingredients
  • One 2-pound butternut squash-peeled, seeded and sliced 1 inch thick
  • 2 tablespoons extra-virgin olive oil, plus more for the pan
  • ⅓ cup pine nuts
  • 1 large onion, finely chopped
  • ½ 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)
  • ¼ cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Steps
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