Roasted Acorn Squash with White Polenta

By Mike_67

Ingredients

• 4 acorn squash
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• 2 teaspoons ground black pepper
• 4 cups chicken or vegetable broth
• 1/3 cup minced onion
• 2 cloves garlic, minced
• 1 2/3 cups white cornmeal
• 2 ounces pine nuts
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh sage
• 1 teaspoon minced fresh rosemary

Details

Servings 4

Preparation

Step 1

Preheat oven to 400°F. Line baking pan with parchment paper.

Cut each squash lengthwise in half (from tip to stem) then scoop out seeds. Make a small slice on bottom of each half so it sits flat. Spray squash cavities with oil. Sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Place halves, cut side down, in prepared pan and roast until tender but still firm, about 30 minutes.

In large saucepan, combine broth, onion, garlic, ½ teaspoon salt and ½ teaspoon pepper. Bring to a simmer over low heat and gradually whisk in cornmeal. Whisking constantly, cook until mixture is thick, smooth and pulls away from side of saucepan, about 15 minutes. Remove polenta from heat, cover and set aside.

In food processor, pulse pine nuts just until coarsely ground. Stir in thyme, sage, rosemary, remaining ½ teaspoon salt and 1 teaspoon pepper.

Reduce oven heat to 3000F. Carefully turn squash; fill each cavity with about ½ cup polenta and sprinkle with about 2 tablespoons pine nut mixture, lightly pressing into polenta. Return squash to oven and bake until topping begins to brown, about 25 minutes.