Baked Butternut Squash-and-Cheese Polenta

2  lb.		butternut squash, peeled, seeded, and sliced 1-inch thick
2  tablespoons		extra-virgin olive oil, plus more for the pan
1/3  cup		pine nuts
1/2  cup		large onion, finely chopped
1/2  teaspoon		dried sage, crumbled
2  servings		Salt and freshly ground pepper
6  cups		water
2  cups		coarse polenta
1  teaspoon		Unsalted butter
4  ounces		smoked Gouda, shredded
6  tablespoons		grated Parmigiano-Reggiano cheese, separated

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Preheat the oven to 375 degrees F. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups.) Spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.
Meanwhile, in a skillet, heat the 2 tablespoons of olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, 25 minutes; add a few tablespoons of water if the onion looks dry.
In a saucepan, bring the 6 cups of water to a boil. Whisk in the polenta and 1 teaspoon of salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon of butter along with the mashed squash, pine nuts, onion, Gouda, and half of the grated Parmigiano cheese. Pour the hot polenta into a buttered large cast-iron skillet. Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm, about 3 hours.
Rub the surface of the polenta with softened butter and sprinkle with the remaining grated Parmigiano cheese. Bake in a 375 degrees F oven for 1 hour, until the top and side are lightly browned and crisp. Let stand for 20 minutes before cutting it into wedges.