INGREDIENTS
1
butternut squash
1
Onion, large
1/2 tsp
Sage, dried
2 cups
Polenta, coarse
1
Salt and freshly ground pepper
2 tbsp
Olive oil, extra-virgin
1/3 cup
Pine nuts
1
Butter, Unsalted
4 oz
Gouda, smoked
3/8 cup
Parmigiano-reggiano cheese
6 cups
Water