1/2large butternut squash, cubed & cooked(or use frozen mashed squash)
1Tablespoonlight olive oil
1/2large onion, chopped
3/4teaspoonchopped fresh sage or 1/4 teaspoon dried sage
18ozpkg pre-cooked polenta roll or 2 cups cooked
2-ozSmoked Gouda(about 1/2 cup)
1/2cupPecorino Romano or Parmesan cheese, grated, divided
Salt & pepper to taste
To cook squash, place cubed squash in a saucepan with enough cold water to cover. Bring to a boil then simmer for 10-15 minutes or until tender. Add 1 tablespoon butter and mash coarsely.
In a medium skillet, toast pine nuts until they become fragrant and start to brown, about 4-5 minutes. Remove from pan and chop coarsely.
To the skillet, add olive oil and heat. Add onions and sage, cover, and cook until onions are browned and translucent, about 20-25 minutes, stirring often. If onions start to stick and dry out, add a little water.
Prepare large casserole dish by spraying with nonstick spray.
In a large bowl, combine squash, pine nuts, onions, polenta, Gouda and 1/4 cup of Pecorino Romano cheese. Salt & pepper to taste. Pour into prepared casserole dish and pat down, spreading to edges. Place in refrigerator for 3 hours to firm up.
When you are ready to cook, preheat oven to 375 degrees. Remove polenta-squash casserole from refrigerator. Melt remaining 2 tablespoons butter and rub over the top of the casserole. Sprinkle with rest of Pecorino Romano cheese and bake for 1 hour.
Top will be crisp and lightly browned. Let sit for 20 minutes to make cutting easier.