Butternut Squash Polenta

Ingredients

• 0.3 teaspoon pepper black
• 12 oz butternut squash frozen thawed (sometimes called winter squash;)
• 0.8 cup onion finely chopped (1 medium)
• 0.5 cup parmesan finely grated
• 0.8 cup polenta instant
• 1.3 teaspoons salt 
• 5 tablespoons butter unsalted
• 2.5 cups water 
• 2 cups milk whole

Equipment

• frying pan
• whisk
• pot

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.
3. 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.
4. Stir in squash mixture and cook, stirring, 3 minutes.
5. Remove from heat, then stir in cheese and remaining 2 tablespoons butter.
6. Serve immediately.