Butternut Squash, Polenta & Ricotta Bake

I love butternut squash.  We periodically receive a generous basket of vegetables fresh from John's father's garden.  Butternut squash is my favorite thing he gives us.  It's versatility makes it a lot of fun to use.  I've never really cooked with polenta, but I passed it in the grocery store I thought it might go well with the squash.  I had no idea how this would turn out as I was making it, but it was a definite success!

Roasted Squash:
1 small butternut squash
1/4 cup olive oil
2 tsp fresh thyme
salt

Polenta:
1 tube polenta (I used Melissa's Italian Herb), cut into 1/2 inch slices
olive oil

Bechamel Sauce:
2 Tbsp butter
2 Tbsp flour
1 to 1 1/2 cups fat-free half and half
salt & pepper

For Assembly:
1 cup ricotta cheese
1 cup bread crumbs
1 cup shredded Parmesan cheese

Preheat oven to 400 degrees.  Peel butternut squash.  Slice down the middle and scoop out the seeds.  Cut into small chunks.  Toss squash with olive oil, thyme and salt.  Spread in a single layer  roasting pan and bake for 20 minutes.

Meanwhile heat enough olive oil in a frying pan to generously cover the bottom.  Fry polenta slices until lightly browned on each side.  Spread fried polenta slices on the bottom of a 8x11 pan.  Set aside.

Melt butter in a sauce pan.  Whisk in flour and continue to stir until lightly browned, about three minutes.  Slowly whisk in the milk.  The sauce should thicken as it heats (I added a bit too much half & half and had to add a little cornstarch to thicken it up).  Add a little salt and pepper.

Remove squash from the oven and reduce heat to 350.  Spread ricotta cheese over the polenta slices.  Top with roasted butternut squash and pour bechamel sauce over the top.  Sprinkle with bread crumbs and Parmesan cheese.  Bake for 20 minutes or until lightly browned and bubbly.