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Pumpkin Polenta with Roasted Vegetables

Cozy Pumpkin Polenta with Roasted Vegetables Delight

This Creamy Pumpkin Polenta with Roasted Vegetables is a delightful celebration of fall's bounty, combining sweet pumpkin purée with tender roasted vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta
  • 1 cup Instant polenta Feel free to use regular polenta for a creamier texture.
  • 4 cups Water or vegetable broth Using vegetable broth enhances flavor.
  • 1 cup Pumpkin purée Canned unsweetened works wonderfully.
  • 2 tbsp Butter or olive oil Olive oil is a good vegan substitute.
  • 1/4 tsp Nutmeg Or cinnamon/pumpkin spice.
  • to taste Salt & black pepper Essential for seasoning.
For the Roasted Vegetables
  • 2 cups Diced butternut squash Or sweet potato.
  • 1 cup Chopped carrots Substitute with other root vegetables if desired.
  • 1 cup Brussels sprouts Cauliflower or bell peppers can be alternatives.
  • 2 tbsp Olive oil Essential for roasting.
  • 1 tsp Dried thyme Or rosemary/sage.
Optional Toppings
  • 1/4 cup Parmesan shavings Skip for vegan option or use nutritional yeast.
  • 2 tbsp Fresh parsley or sage For garnish.
  • 1/4 cup Toasted pepitas or walnuts Optional, but highly recommended.

Equipment

  • Baking Sheet
  • Medium saucepan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, toss together diced butternut squash, chopped carrots, and halved Brussels sprouts with olive oil, dried thyme, salt, and pepper.
  3. Spread the vegetable mixture in a single layer and roast for 25-30 minutes, flipping halfway.
  4. While the vegetables roast, pour water or vegetable broth into a medium saucepan and bring to a gentle simmer over medium heat.
  5. Gradually whisk in the instant polenta and continue whisking for 2-3 minutes until thickened.
  6. Remove from heat and stir in pumpkin purée, butter or olive oil, nutmeg, and salt and pepper to taste.
  7. Serve by scooping the creamy pumpkin polenta into bowls and topping with roasted vegetables, garnished with Parmesan, parsley, and toasted pepitas or walnuts.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 100IUVitamin C: 50mgCalcium: 15mgIron: 10mg

Notes

Store leftover pumpkin polenta with roasted vegetables in an airtight container for up to 3 days. Freeze for up to 2 months. Thaw and reheat before serving.

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