• 8servings
  • 315minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2-pound butternut squash-peeled, seeded and sliced

  2. 1 inch thick

  3. 2 tablespoons extra-virgin olive oil, plus more for the pan

  4. 1/3 cup pine nuts

  5. 1 large onion, finely chopped

  6. 1/2 teaspoon dried sage, crumbled

  7. Salt and freshly ground pepper

  8. 6 cups water

  9. 2 cups coarse polenta

  10. Unsalted butter

  11. 4 ounces smoked Gouda, shredded (1 cup)

  12. 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375°. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups.) Spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.

  2. Meanwhile, in a skillet, heat the 2 tablespoons of olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, 25 minutes; add a few tablespoons of water if the onion looks dry.

  3. In a saucepan, bring the 6 cups of water to a boil. Whisk in the polenta and 1 teaspoon of salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon of butter along with the mashed squash, pine nuts, onion, Gouda and half of the grated Parmigiano cheese. Pour the hot polenta into a buttered large cast-iron skillet. Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm, about 3 hours.

  4. Rub the surface of the polenta with softened butter and sprinkle with the remaining grated Parmigiano cheese. Bake in a 375° oven for 1 hour, until the top and side are lightly browned and crisp. Let stand for 20 minutes before cutting it into wedges.


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