Shrimp, Acorn Squash & Pear with Basil Polenta in Butter Wine Sauce

Ok, I really should come up with a shorter name... I just came up with this recipe tonight because I just had some ingredients on hand to use. I thought this turned out really well, but James absolutely loved it.

For 2 large appetites-
1lb shrimp (thawed, tails off)
1 acorn squash, peeled, seeded & cut into 1/2"
   cubes
1 danjou (green) pear, peeled, seeded & cut into
   1/4" cubes (adds just a tiny bit of sweet)
2 handfuls of fresh spinach
1 stick of butter
1/2 c. white wine
1/2 tsp. nutmeg
1 tube of basil/garlic polenta

In one skillet, melt 2TBS butter over medium-high heat. Add the squash, and a little salt. Saute for a good 15 minutes, stirring occasionally. While that cooks, prep the polenta by cutting into 1/2" slices. (You can also prep the pear and pull the tails off the shrimp, if you haven't already.) You will need two more skillets (or a skillet and a big griddle- that's actually better). Add the pears and another TBS of butter and continue to cook over medium heat.

 In the other skillet, melt 1TBS over medium-high heat. Add the shrimp and stir frequently until almost completely cooked but not quite. Add all the contents of that skillet into the squash skillet. Add the wine & nutmeg and lower heat to very low.

On the griddle, melt another TBS of butter and add the slices of polenta. Cook for about 3 minutes on each side. After you have flipped the polenta once, add the two handfuls of spinach to the shrimp mixture and stir in to wilt.  Serve on top of the polenta.