POLENTA WITH KABOCHA SQUASH (japanese pumpkin) ENJOY DAN:

POLENTA WITH KABOCHA SQUASH (Japanese pumpkin) by CHEF DAN:

Serves 6

INGREDIENTS:

3 pounds kabocha squash

4 tablespoon olive oil

2 tablespoons butter

4 garlic cloves, unpeeled

1/4-cup fresh sage, minced plus more for garnish

1 tablespoons fresh thyme, minced

1 onion, finely chopped

1 cup polenta (coarse cornmeal)

3 cups vegetable broth

6 ounces havarti cheese, cut into 1/2-inch cubes

1/2-cup grated Parmesan cheese

Sea salt and freshly ground black pepper to taste

 DIRECTIONS:  (PREHEAT OVEN TO 400 F)

1.   With a knife cut a 3-inch circle of the top of each squash.

2.   Scoop out the seeds, and rub skin with olive oil.

3.   Arrange squash, cut side up, in a roasting pan.

4.   Place garlic cloves in squash cavities.

5.   Drizzle 2 tablespoons olive oil, sage, salt and pepper.

6.   Cover with foil and bake until squash is tender, about 40-50 minutes.

7.    In a skillet heat butter and remaining oil over medium-high heat.

8.   When sizzling add onions and 1/4-cup sage and thyme stirring often for 5-7 minutes, season with salt and pepper.

9.   Add cornmeal, then whisk in broth, bring to a gentle boil.

10.                Cover, reduce heat and simmer, whsiking frequently for 10-15 minutes.

11.                When squash is cool enough to handle, scarp 1 cup flesh out of each squash, leaving a layer in the shell to retain its shape.

12.                Mash the flesh into a coarse puree and add to the polenta.

13.                Stir in the havarti cheese and Parmesan cheese; stir well.

14.                Spoon into the squash shells.

15.                Bake the stuffed squash until cheese is melted and polenta is steaming hot, about 20 minutes.

16.                Garnish with sage.

ENJOY DAN:                                                            BON-APPETITE!!