Name: Pumpkin Polenta with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup instant polenta (or regular polenta—see notes!); 2½ cups water or vegetable broth (broth adds extra flavor!); 1 cup pumpkin purée (unsweetened, canned works great!); 2 tbsp butter (or olive oil for vegan); ¼ tsp nutmeg (or cinnamon/pumpkin spice); Salt & black pepper, to taste; 1 cup diced butternut squash (or sweet potato!); 1 cup chopped carrots; 1 cup Brussels sprouts, halved; 2 tbsp olive oil; ½ tsp dried thyme (or rosemary/sage); Salt & black pepper, to taste; Parmesan shavings (skip for vegan, or use nutritional yeast!); Fresh parsley or sage (for a pop of color!); Toasted pepitas or walnuts (for crunch!)

Description

There’s something magical about pumpkin polenta—it’s like a warm hug in edible form. This dish combines creamy, golden polenta infused with pumpkin purée and topped with roasted butternut squash, Brussels sprouts, and carrots for a sweet-savory flavor explosion. It’s naturally gluten-free, easily vegan, and ready in just 40 minutes!

Ingredients

For the Pumpkin Polenta:

1 cup instant polenta (or regular polenta—see notes!)
2½ cups water or vegetable broth (broth adds extra flavor!)
1 cup pumpkin purée (unsweetened, canned works great!)
2 tbsp butter (or olive oil for vegan)
¼ tsp nutmeg (or cinnamon/pumpkin spice)
Salt & black pepper, to taste

For the Roasted Vegetables:

1 cup diced butternut squash (or sweet potato!)
1 cup chopped carrots
1 cup Brussels sprouts, halved
2 tbsp olive oil
½ tsp dried thyme (or rosemary/sage)
Salt & black pepper, to taste

For Serving (Optional):

Parmesan shavings (skip for vegan, or use nutritional yeast!)
Fresh parsley or sage (for a pop of color!)
Toasted pepitas or walnuts (for crunch!)

Instructions

1️⃣ Roast the Vegetables (30 mins)

Preheat oven to 400°F (200°C).
Toss veggies – On a baking sheet, mix butternut squash, carrots, and Brussels sprouts with olive oil, thyme, salt, and pepper.
Roast for 25-30 mins, flipping halfway, until golden and tender.

2️⃣ Make the Pumpkin Polenta (10 mins)

Simmer liquid – In a saucepan, bring water or broth to a gentle simmer.
Whisk in polenta – Gradually sprinkle in polenta, whisking constantly to avoid lumps. Cook 2-3 mins until thick.
Stir in pumpkin & spices – Remove from heat, then mix in pumpkin purée, butter, nutmeg, salt, and pepper.

3️⃣ Assemble & Serve!

Spoon polenta into bowls, top with roasted veggies, and garnish with Parmesan, herbs, and pepitas.
Dive in while warm!

Notes

✔ Use instant polenta for speed, or regular polenta for extra creaminess (simmer 20 mins with 4 cups liquid).
✔ Don’t skip the nutmeg! It adds warmth and depth.
✔ Roast veggies in a single layer—crowding = steaming instead of caramelizing!
✔ Leftovers? Spread polenta in a pan, chill, slice, and pan-fry for crispy polenta cakes!

Prep Time: 10 mins
Cook Time: 30 mins

Nutrition

Calories: 280 kcal per serving
Carbohydrates: 38g
Fiber: 6g
Protein: 6g