Quick-cooking polenta gets whisked with pumpkin puree, then topped with roasted Brussels sprouts and butternut squash for a healthy, satisfying meal.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Fall comfort food favorite!
I’ve learned that when you find a polenta recipe in a cookbook or magazine (or online), you need to double the amount of butter and cheese that the recipe calls for, and this is no exception. If you make that simple adjustment, you’ll fix the problem some reviewers have with the dish.
This is tremendous, though. If I didn’t have two kids who loathe polenta, I might have this every week during the fall.
Polenta didn’t have much flavor. The roasted veggies were good. Added some smoked paprika along with salt and pepper before roasting as another reviewer suggested, which was a good tip.
Changes:
Use about 1/2 can of the pumpkin.
Try roasting carrots, Grape tomatoes, and some onion along with the squash and sprouts. When done roasting, sprinkle with a little lemon juice or lemon zest.
Loved this recipe and can’t wait to make it again! Easy and very tasty.
This recipe was great with some adjustments. I made my own sweet potato purée by boiling big chunks of sweet potato with a cinnamon stick and sprig of rosemary. Then put it through a potato ricer. I also tossed the squash with smoked paprika, salt and pepper before roasting at 500 for 10 minutes. Then added brussel sprouts for another 10 minutes. I stirred those together with fresh thyme leaves and roasted garlic. Topped it with lemon zest, pepitas, and Parmesan curls.
This tasted like baby food… not my fave
This is one of my favorite fall dishes. Everything works really well together. And it’s just as beautiful as the picture.
Not too bad, but not the greatest. I think the pumpkin + the squash was a bit much so if I make this again I’d probably do one or the other. The amount of liquid the recipe calls for is too much so I made it w/ 2 cups of milk & 2 cups of water, rather than the 4 cups, & the consistency was just right. I also added some Johnsonville Red Wine & Cheese Italian Sauage for some more protein & extra flavor.
this was a delicious wholesome recipe to commemorate autumn! i was only able to find the polenta roll so i used one whole roll to about 1.5cups of water and i added about 0.5cups of milk and a whole can of pumpkin puree. i roasted the vegetables in the recipe but also some cauliflower, grape tomatoes, and carrots to add as toppings. for a bit more protein i got some diced panchetta and crisped them up really nicely to garnish.