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photo Butternut Squash and Cheese Polenta Recipe | Say Mmm

Butternut Squash and Cheese Polenta

Anna Thomas's 1970s book, The Vegetarian Epicure, is iconic; updated in the '90s and rechristened The New Vegetarian Epicure, it focuses on recipes for entertaining. One of her latest dishes is this crusty baked polenta, swirled with mashed butternut squash and smoked Gouda cheese.
8 Servings - 2 hr 15 min - foodandwine.com
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Servings:8  | Calories:128 | Total Fat:11g  | Chol:18mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 11g
17 %
Sat Fat 4g
20 %
Total Carb 3g
1 %
Fiber 1g
4 %
Sugars 1g
---
Cholesterol 18mg
6 %
Sodium 359mg
15 %
Protein 4g
9 %
Calories:
39% Gouda
26% Pine nuts
24% Extra-virgin olive oil
9% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : 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
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

 Directions : View recipe directions on foodandwine.com
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