Recipe

Prepare Squash

1. Preheat oven to 400°F. Line baking sheet with parchment paper. In large bowl, toss butternut squash with olive oil and season with salt and pepper.
2. Spread squash in even layer on prepared baking sheet and roast until tender, about 30 minutes. Set aside.

Cook Polenta

1. In medium saucepan, combine water and 2 cups of milk and bring to a boil over medium-high heat. Slowly pour in polenta in even stream, whisking continuously, and cook, whisking, until polenta begins to thicken, 1 to 2 minutes.
2. Reduce heat to low and cook, whisking constantly, until polenta is thick and creamy, 4 to 5 minutes. Remove from heat, add cheddar cheese, cream cheese and Parmesan, and whisk until combined. Season with salt and pepper. Cover to keep warm until ready to serve.

Cook Swiss Chard Mixture & Serve

1. Heat large skillet over medium-high heat. Add butter, shallots, garlic, capers and anchovies, if using. Stir together for 1 minute, until shallots and garlic have softened. Add Swiss chard, rosemary and roasted squash and toss together. Season with salt and pepper.
2. In small bowl, combine mascarpone and remaining 3 tbsp of milk and whisk until smooth. Season with salt and pepper.
3. Spoon polenta onto serving platter. Top with squash mixture and mascarpone mixture.