Roasted Butternut Squash and Sage Polenta Pie
June 14, 2007 by top8free
This is a perfect autumn dish, with its rich golden-orange color and sweet sage-y taste. It could be a fabulous side dish at a Thanksgiving feast, or a stand-alone entrée for a lighter meal, served with garlicky greens or a crisp salad.
1 medium onion, sliced into thin half-moons
1 butternut squash, peeled, seeded, and sliced thin
2 tablespoons olive oil
½ teaspoon dried sage
½ teaspoon salt
1 recipe Incan Polenta, or three cups cooked plain polenta
Preheat oven to 400 degrees. Place the onion and squash in a roasting pan. Drizzle olive oil over them and sprinkle with salt and sage. Toss well, using your hands, until vegetables are evenly coated with oil and spices. Bake for 30 minutes, until the onions are beginning to brown and the squash is very tender.
After cooking the polenta on the stovetop, pour polenta into two 9-inch pie pans. Allow to cool slightly so that it is easier to handle, but not to set. With wet or greased hands, press the polenta into the sides of the pie pan to form a pie crust shape. Chill in the refrigerator for half an hour to set the shape. Top with butternut squash mixture and return to oven. Bake for 20 – 25 minutes, until heated through.
Makes two pies.
Variation: Butternut Squash Pizza. The roasted butternut squash pie filling can also be used as a pizza topping. Follow the instructions for cooking the squash and onions. Add to Kamut Flour Pizza Crust and bake for 8 – 10 minutes.
© 2007 Jeanette Bradley
