Roasted Acorn Squash with White Polenta

Preheat oven to 400°F. Cut acorn squash in half lengthwise, scoop out seeds, and brush cut sides with 1 tablespoon olive oil. Season with 3/4 teaspoon salt and 1 teaspoon cracked black pepper.

Place squash halves cut-side down on a baking sheet and roast for 35-40 minutes until flesh is tender and golden at the edges.

While squash roasts, heat remaining 1/2 tablespoon olive oil in a large saucepan over medium heat. Add minced onion and cook for 3 minutes until softened.

Add minced garlic and cook for 1 minute until fragrant.

Pour in vegetable broth and bring to a boil. Slowly whisk in white cornmeal, stirring constantly to prevent lumps from forming.

Reduce heat to low and simmer, stirring frequently with a wooden spoon, for 20-25 minutes until polenta is creamy and pulls away from the sides of the pan.

Toast pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan occasionally, until golden and fragrant.

Stir thyme, sage, and rosemary into the polenta along with remaining 1/2 teaspoon salt and 1 teaspoon cracked black pepper.

Divide creamy polenta among four serving bowls or plates. Top each with two roasted squash halves and garnish with toasted pine nuts.

Serve immediately while polenta and squash are warm.