Ingredients:
1 butternut squash, cut in half and seeded; or 2-3 delicata squash cut in half and seeded
4 tablespoons olive oil
3 cloves garlic, thinly sliced
2 tablespoons butter
2 cups finely chopped onions
¼ cup sage, minced, plus more for garnish
1 tablespoon minced fresh thyme
¾ teaspoon sea salt
¾ teaspoon freshly ground pepper
1 cup polenta or fine-medium ground cornmeal
3 cups low sodium vegetable broth
6 ounces havarti cheese, cut into 1/2-inch thick pieces (or any cheese of your choice)
½ cup grated Parmesan cheese
Directions:
1. Preheat oven to 400 degrees.
2. Rub the flesh of the squash with the olive oil and scatter garlic inside. Roast the squash in a baking pan until the flesh is tender, but the sides are not collapsing, 20-30 minutes depending on the squash you are using – the butternut may take a little longer to roast.
3. Meanwhile, heat butter and remaining 2 tablespoons olive oil in a large saucepan over medium-high heat. Add onions, ¼ cup sage, and thyme; cook, stirring often, until the onions are just starting to brown, 5-7 minutes. Season with salt and pepper.
4. Add the polenta to the saucepan, stir to mix then whisk in the broth. Bring to a gentle boil. Reduce heat and simmer, whisking frequently, until cornmeal is tender, 10-15 minutes. Remove from heat, cool slightly then stir in the cheese.
5. If using butternut squash, when cool enough to handle scrape out a little of the flesh from the “neck” of the squash to create a larger cavity. Mash the flesh into a smooth puree and add it to the polenta, stirring well, before adding the cheese.
6. Spoon the polenta into the squash shells, then bake until the cheese is melted and the polenta is steaming hot, about 20 minutes. Serve garnished with sage, if desired.
Serves 8