Ingredients
3/4 cup finely chopped onion(1 medium)
5 tablespoons unsalted butter
2 acorn squash, peeled and cubed into 1" pieces
2 1/2 cups water
2 cups whole milk
1 1/4 teaspoons salt
1/4 teaspoon black pepper
3/4 cup instant polenta
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Preparation
Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with olive oil, sprinkle with salt; toss to coat. Arrange squash in single layer. Bake squash until brown and tender when pierced with fork, about 25 minutes.
While squash is roasting, cook onion in 3 tablespoons butter in a 4-quart heavy pot over moderate heat, stirring, until very soft, about 8 minutes.
Add water, milk, salt, and pepper and bring to a boil. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.
Stir in squash and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.
