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Baked Butternut Squash?And?Cheese Polenta

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Photo: Food & Wine

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Ingredients

One 2-pound butternut squashpeeled, 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

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