Ingredients
3/4
cup finely chopped onion (1 medium)
1
(12-oz) package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed
1
oz finely grated Parmigiano-Reggiano (1/2 cup)
Directions
1.
Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.
2.
Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.
3.
Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.
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