Description

Craving a wholesome, seasonal meal that’s both comforting and nutritious? Pumpkin Polenta with Vegetables combines creamy, pumpkin-infused polenta with roasted Brussels sprouts and butternut squash for a vibrant, satisfying dish

Ingredients

Scale

Pumpkin Polenta with Vegetables uses wholesome, seasonal ingredients for a flavorful result. Here’s what you’ll need for 4 servings:

Roasted Vegetables

1 pound Brussels sprouts, trimmed and quartered (about 4 cups): Adds earthy, caramelized flavor.
1 pound cubed peeled butternut squash (about 3 cups): Provides sweet, nutty texture.
2 tablespoons extra-virgin olive oil, plus more for drizzling: For roasting and finishing.
Kosher salt and freshly ground pepper: Seasons to taste.

Pumpkin Polenta

2 cups milk: Adds creaminess to the polenta.
1 cup quick-cooking polenta: Forms the smooth, hearty base.
1 15-ounce can pure pumpkin puree: Infuses fall flavor and color.
¾ cup grated Parmesan cheese (about 2 ounces), plus shaved Parmesan for topping: Adds nutty, salty depth.
2 tablespoons unsalted butter: Enhances richness.
2 tablespoons chopped fresh sage: Brings aromatic, earthy notes.

Why These Ingredients Matter

Pumpkin Puree: Adds subtle sweetness and vibrant orange color to the polenta.
Polenta: Quick-cooking for a creamy, comforting base.
Brussels Sprouts and Butternut Squash: Provide contrasting textures and sweet, earthy flavors.
Parmesan and Sage: Elevate the dish with savory and aromatic notes.

Substitutions and Variations

Brussels Sprouts: Swap with broccoli, cauliflower, or green beans.
Butternut Squash: Replace with acorn squash, sweet potatoes, or carrots.
Olive Oil: Use avocado oil or melted butter.
Milk: Substitute with unsweetened almond milk, oat milk, or water for lighter texture.
Polenta: Use regular cornmeal (adjust cooking time to 20-30 minutes) or grits.
Pumpkin Puree: Swap with homemade pumpkin puree or mashed sweet potato.
Parmesan: Replace with Pecorino Romano, nutritional yeast (for vegan), or omit.
Butter: Use vegan butter or olive oil for dairy-free.
Sage: Swap with fresh thyme, rosemary, or 1 teaspoon dried sage.
Gluten-Free: Polenta is naturally gluten-free; confirm all ingredients are gluten-free.
Flavor Variations:
- Spicy Polenta: Add ¼ teaspoon red pepper flakes to the polenta.
- Cheesy Polenta: Stir in ½ cup shredded cheddar or Gouda with the Parmesan.
- Veggie-Packed Polenta: Add ½ cup roasted mushrooms or zucchini to the vegetables.
- Vegan Polenta: Use plant-based milk, vegan butter, and nutritional yeast.
- Herb-Infused Polenta: Add 1 tablespoon chopped fresh parsley or basil with the sage.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 pound Brussels sprouts, 1 pound butternut squash, 2 tablespoons olive oil, kosher salt, pepper, 2 cups milk, 1 cup polenta, 15-ounce can pumpkin puree, ¾ cup grated Parmesan, 2 tablespoons butter, 2 tablespoons sage, shaved Parmesan.
Preheat the oven to 400°F (200°C).
Trim and quarter Brussels sprouts; cube and peel squash; chop sage; grate and shave Parmesan.

Tip: Use pre-cubed squash to save time; prep ingredients in advance for quick assembly.

Step 2: Roast Vegetables

On a rimmed baking sheet, toss 1 pound Brussels sprouts and 1 pound butternut squash with 2 tablespoons olive oil, kosher salt, and pepper.
Spread in an even layer; bake until tender and browned, about 30 minutes, stirring halfway.

Tip: Ensure vegetables are evenly spaced to roast, not steam; check at 25 minutes for doneness.

Step 3: Make Pumpkin Polenta

In a large saucepan, bring 4 cups water, 2 cups milk, and ½ teaspoon kosher salt to a simmer over medium-high heat.
Whisk in 1 cup quick-cooking polenta; bring to a boil, then reduce heat to low.
Cook, stirring often, until creamy, about 6 minutes.
Whisk in 15-ounce can pumpkin puree; cook, whisking, until warmed through, about 4 minutes.
Remove from heat; stir in ¾ cup grated Parmesan, 2 tablespoons butter, and 2 tablespoons chopped sage. Season with salt to taste.

Tip: Whisk constantly to prevent lumps; add a splash of water if polenta thickens too much.

Step 4: Serve

Divide polenta among 4 bowls (about 1 cup per serving).
Top each with roasted vegetables (about 1 ¾ cups per serving) and shaved Parmesan.
Drizzle with olive oil and serve hot.

Tip: Serve immediately to maintain polenta’s creaminess; add toppings just before serving for best texture.