Preheat your oven to 400 degrees F and line a large baking sheet with foil. In a large bowl, toss the butternut squash with the olive oil, chili powder, and a generous amount of salt and black pepper. Pour the squash onto the prepared baking sheet and place in the oven. Roast the squash for about 40-45 minutes or until tender. Remove from heat and set aside.

While your squash is roasting, prepare your polenta. To a small skillet, add the buckwheat groats. Over medium-low heat, lightly toast the buckwheat, about 10 minutes. Remove from heat and crush the buckwheat with either a grinder or pestle and mortar. Set aside.

In a large saucepan, combine the half and half, vegetable stock, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, and whisk in the polenta and buckwheat. Reduce the heat to low and cook for about 30-35 minutes or until the polenta is thick and cooked through, stirring frequently. Stir in the butter and cheese. Season to taste with salt and black pepper.

Serve the butternut squash on a bed of cheesy buckwheat polenta with fresh greens and sliced almonds. Enjoy!