Pam Granese, of Boston's North Shore, teaches cooking classes at Lucia Lighting and Design in Lynn and shared this fabulous Butternut Squash Polenta recipe. You can find more recipes from pam at http://www.pamsblackbeansalsa.com/. Learn more about Pam's Cooking Classes at http://lucialighting.com.

Butternut Squash Polenta

3/4 cup finely diced onion
5 tablespoons unsalted butter
1 (12-oz) package frozen butternut squash purée thawed
2 1/2 cups water
2 cups whole milk
1 1/4 teaspoons salt
1/4 teaspoon black pepper
3/4 cup instant polenta
½ cup finely grated Parmigiano-Reggiano

Preparation
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.
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 whisk and turn down heat so it doesn’t spatter for 5 minutes.
Stir in squash mix and cook, stirring, 3 minutes. Remove polenta from heat, and then stir in cheese and remaining 2 tablespoons butter. Serve immediately.