Acorn Squash Polenta

• 3/4 cup finely chopped onion(1 medium)
• 5 tablespoons unsalted butter
• 2 acorn squash, peeled and cubed into 1" pieces
• 2 1/2 cups water
• 2 cups whole milk
• 1 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 3/4 cup instant polenta
• 1 oz finely grated Parmigiano-Reggiano (1/2 cup)

1. Preheat oven to 400u0b0F.
2. Place squash on large rimmed baking sheet. Drizzle with olive oil, sprinkle with salt; toss to coat. Arrange squash in single layer. Bake squash until brown and tender when pierced with fork, about 25 minutes.
3. While squash is roasting, cook onion in 3 tablespoons butter in a 4-quart heavy pot over moderate heat, stirring, until very soft, about 8 minutes.
4. Add water, milk, salt, and pepper and bring to a boil. 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.
5. Stir in squash and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter.
6. Serve immediately.

unsalted butter, acorn, water, milk, salt, black pepper, instant polenta

Taken from www.epicurious.com/recipes/member/views/acorn-squash-polenta-50055215 (may not work)