Butternut Squash and Gouda Polenta with Thyme-Sautéed Mushrooms

Servings: 4

Directions

1. Preheat oven to 375 F. Wrap butternut squash pieces in foil, tossed with 1/2 of the olive oil, and place on a baking sheet. Roast for 30 minutes or until tender. Transfer to a bowl and coarsely mash.

2. In a medium saucepan, heat remaining olive oil, add onion and sage. Cover and cook over moderate heat, stirring until golden, about 25 minutes. Add water to the onion pan, and bring to a boil. Whisk in polenta and salt. Reduce heat and cook until tender, about 20-30 minutes. Stir in butter, mashed squash, pine nuts, onion, and most of the Gouda. Reserve and keep warm.

3. Meanwhile, sauté mushrooms with thyme, garlic and salt/pepper until fragrant, tender and cooked.

4. Serve polenta with sautéed mushrooms on top, a sprinkle of the remaining smoked gouda and parsley. Enjoy!

Ingredients

• 1 lb. butternut squash peeled, seeded and diced/sliced

• 1 tbsp. olive oil

• 1/2 large onion, finely chopped

• ¼ tsp. dried sage, 1/2 tsp. fresh sage

• salt and pepper

• 2 ¼ c. water

• ¾ c. coarse cornmeal (polenta)

• ½ tsp. kosher salt

• ½ tbsp. butter

• ½ c shredded smoked gouda

• Flat leaf parsley, chopped

MUSHROOMS

• 1 lb. wild mushroom, sliced

• 1 tsp. fresh thyme

• 2 garlic clove sliced thin

• 1 tbsp. butter

• salt and pepper