Thanksgiving

Butternut Squash and Cheese Polenta Bake is for Dinner.

Butternut Squash and Cheese Polenta Bake takes 90 minutes to prepare.

Butternut Squash and Cheese Polenta Bake takes 45 minutes to cook.

Butternut Squash and Cheese Polenta Bake makes 5 servings.

The ingredients for Butternut Squash and Cheese Polenta Bake are:

One 2-pound butternut squash?peeled, seeded and sliced 1 inch thick
2 tablespoons extra-virgin olive oil
1/3 cup pine nuts
1/2 teaspoon dried sage, crumbled
Salt and freshly ground pepper
1 package pre-made polenta
Unsalted butter
4 ounces smoked Gouda, shredded (1 cup)
1/4 cup plus 2 tablespoons low-fat mozzerella

Here is how you make Butternut Squash and Cheese Polenta Bake:

Preheat the oven to 375?. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups.) Spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts. Heat the polenta in a saucepan. Stir in 1 tablespoon of butter along with the mashed squash, pine nuts, sage, Gouda and half of the mozzerlla cheese. Pour the hot polenta into a baking pan. Sprinkle with the remaining grated mozzerella cheese. Bake in a 375? oven for 1 hour, until the top is slightly browned and crisp. Number of Servings: 5Recipe submitted by SparkPeople user SWEETOLIVIA.

The nutritional information for Butternut Squash and Cheese Polenta Bake is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 278.8

• Total Fat: 21.6 g
• Cholesterol: 37.6 mg
• Sodium: 315.4 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 3.2 g
• Protein: 10.7 g

Butternut Squash and Cheese Polenta Bake is Italian cuisine.

The dietary needs meet for Butternut Squash and Cheese Polenta Bake is Vegetarian