Pumpkin Polenta with Vegetables

1. 1

   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.

2. 2

   Spread in an even layer.

3. 3

   Bake until tender and browned, about 30 minutes.

4. 4

   Meanwhile, bring 4 cups water, the milk and 1/2 teaspoon salt to a simmer in a large saucepan over medium-high heat.

5. 5

   Whisk in the polenta.

6. 6

   Bring to a boil, then reduce the heat to low.

7. 7

   Cook, stirring often, until creamy, about 6 minutes.

8. 8

   Whisk in the pumpkin.

9. 9

   Cook, whisking, until warmed through, about 4 minutes.

10. 10

    Remove from the heat and stir in the grated parmesan, butter and sage; season with salt.

11. 11

    Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil.

12. 12

    Photograph by Ryan Dausch

* Per serving · 4 servings · Values may vary.

No additional tips available.