Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

Peel and cube the butternut squash into bite-sized pieces, spread them on the baking sheet, and roast for 25-30 minutes.

In a medium pot, bring 4 cups of vegetable broth or water to a boil and gradually whisk in 1 cup of polenta, stirring continuously for 10-15 minutes.

Once the polenta is cooked, gently fold in the roasted butternut squash and season with salt.

Transfer the mixture to a greased baking dish and press chunks of Fontina cheese into the mixture.

Bake in the preheated oven for 20-25 minutes until the Fontina cheese has melted and is bubbly.

Let it cool for about 5 minutes before serving.