Squash Apple Polenta Tart

Potluck on Friday. I resisted announcing a squash theme, but my contribution was an adaptation of a squash recipe my mom learned at a vegetarian Thanksgiving cooking class.

Savory Squash Tart with Polenta Crust
3 cups polenta
4 cups water
4 cups vegetable broth.

large butternut squash
3-4 apples
2 red onions
cumin seeds, coriander seeds, mustard seeds
nutmeg
salt and pepper
gorgonzola cheese

Heat water and vegetable broth to boiling, then add polenta in a stream while stirring. Decrease heat to low-medium, add stir until polenta thickens.

Meanwhile, slice apples and onions thinly. Remove stem and seeds/pulp of squash, but leave skin on. Cut into thin slices similar to apples. Grind cumin, coriander and mustard seeds, combine with nutmeg, salt and pepper to taste and mix in with apple, onion and squash slices.

Fill polenta crust w/ veggie mix and cook at 350 until vegetables cooked and softened. Sprinkle with crumbled gorgonzola cheese as desired during last part of cooking.