Pumpkin Polenta with Vegetables
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 514 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 40 milligrams
- Sodium
- 467 milligrams
- Carbohydrates
- 70 grams
- Dietary Fiber
- 14 grams
- Protein
- 16 grams
- Total: 40 min
- Active: 20 min
Ingredients
1 pound Brussels sprouts, trimmed and quartered (about 4 cups)
1 pound cubed peeled butternut squash (about 3 cups)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 cups milk
1 cup quick-cooking polenta
1 15-ounce can pure pumpkin puree
3/4 cup grated parmesan cheese (about 2 ounces), plus shaved parmesan, for topping
2 tablespoons unsalted butter
2 tablespoons chopped fresh sage
Directions
- Preheat the oven to 400 degrees F. Toss the Brussels sprouts and butternut squash with the olive oil on a rimmed baking sheet; season with salt and pepper. Spread in an even layer. Bake until tender and browned, about 30 minutes.
- Meanwhile, bring 4 cups water, the milk and 1/2 teaspoon salt to a simmer in a large saucepan over medium-high heat. Whisk in the polenta. Bring to a boil, then reduce the heat to low. Cook, stirring often, until creamy, about 6 minutes. Whisk in the pumpkin puree. Cook, whisking, until warmed through, about 4 minutes.
- Remove from the heat and stir in the grated parmesan, butter and sage; season with salt. Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil.