- 4 acorn squash
- 1 1/2 Tbs. olive oil
- 1 1/4 tsp. salt
- 2 tsp. cracked black pepper
- 4 cups vegetable broth or water
- 1/3 cup minced Onion
- 2 small cloves garlic, minced
- 1 2/3 cups white cornmeal or grits
- 2/3 cup pine nuts (3 1/2 oz.)
- 1/2 tsp. minced fresh thyme
- 1/2 tsp. minced fresh sage
- 1/2 tsp. minced fresh rosemary
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 and strings. Make a small slice on bottom of each half so it sits flat. With pastry brush, coat Squash cavities with oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place halves, cut side down, in prepared pan and roast until tender but still firm, about 30 minutes. 3.
Meanwhile, in large, heavy saucepan, combine broth, Onion, garlic, 1/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer over low heat, then very 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.
Remove Squash from oven and reduce heat to 300 °F. Carefully turn Squash; fill each cavity with about 1/2 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. Serve hot.