Recipe courtesy of Food Network Kitchen
Pumpkin Polenta with Vegetables
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

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. 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.

Photograph by Ryan Dausch

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Apple-Pumpkin-Pecan Pie

Recipe courtesy of Food Network Kitchen

Marinara Sauce

Recipe courtesy of Ina Garten

Roasted Mushrooms with Pumpkin-Chipotle Polenta

Recipe courtesy of Rachael Ray

Maple-Glazed Pork Chops with Pumpkin Polenta

Recipe courtesy of Food Network Kitchen

Polenta

Recipe courtesy of Food Network Kitchen

Polenta

Recipe courtesy of Curtis Aikens

BBQ Spiced Chicken, Salsa Salad and Pumpkin-Chipotle Polenta

Recipe courtesy of Rachael Ray

Pasta with Pumpkin and Sausage

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.