I’m a huge pumpkin fan, and I don’t mean “pumpkin spice” when I say that (although I do love pumpkin spice things as well!)
I haven’t made a savory pumpkin dish for a while, so I was excited to try this recipe I found on the Food Network. I adapted it slightly, but for the most part kept it the same.
This recipe adds pumpkin puree to creamy polenta and then tops it with roasted butternut squash and Brussels sprouts, making for a perfect fall meal!
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 cornmeal
- 1 15-ounce can pure pumpkin puree
- 3/4 cup grated parmesan cheese (about 2 ounces), plus more for topping
- 3 tablespoons unsalted butter, divided
- 2 tablespoons chopped fresh sage, plus some leaves for garnish
- the juice of 1 lemon, to taste
Preheat your oven to 400 degrees F. Add the Brussels sprouts and butternut squash to a foil lined cookie sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
Spread in an even layer and bake for 30 minutes or until browned and tender.
When there is about 15 minutes left on the vegetables, add 1 cup water, 2 cups milk, and 1/2 teaspoon salt to a medium pot. Heat over medium high heat. When simmering, whisk in the cornmeal. Bring to a simmer, then reduce heat to low. Cook, stirring often, until thickened and creamy, about 6 minutes.
Add the pumpkin puree and whisk to combine. Cook, whisking occasionally over low heat for about 5 minutes.
Remove from heat and stir in the grated parmesan, butter, and sage. Season with salt and pepper.
Top with the roasted vegetables and more parmesan cheese. Drizzle with olive oil and squeeze some fresh lemon juice over each bowl before digging in.
If desired, add some crispy sage on top. To make, add 1 tablespoon olive oil and 1 tablespoon butter over medium heat. When melted, add some sage leaves in an even layer. Cook for about 30 seconds, then flip the sage, cooking an additional 30 seconds. Remove from heat and add to a paper towel. Season with salt.
Top the dish with the crispy sage.
This makes the most of fall ingredients.
The pumpkin polenta is super creamy and warming while the Brussels sprouts add a bit of crunch.
I highly recommend a bit of lemon juice to brighten everything up a bit, it’s really tasty!
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 cornmeal
- 1 15-ounce can pure pumpkin puree
- 3/4 cup grated parmesan cheese (about 2 ounces), plus more for topping
- 3 tablespoons unsalted butter, divided
- 2 tablespoons chopped fresh sage, plus some leaves for garnish
- the juice of 1 lemon, to taste
Instructions
- Preheat your oven to 400 degrees F. Add the Brussels sprouts and butternut squash to a foil lined cookie sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
- Spread in an even layer and bake for 30 minutes or until browned and tender.
- When there is about 15 minutes left on the vegetables, add 1 cup water, 2 cups milk, and 1/2 teaspoon salt to a medium pot. Heat over medium high heat. When simmering, whisk in the cornmeal. Bring to a simmer, then reduce heat to low. Cook, stirring often, until thickened and creamy, about 6 minutes.
- Add the pumpkin puree and whisk to combine. Cook, whisking occasionally over low heat for about 5 minutes.
- Remove from heat and stir in the grated parmesan, butter, and sage. Season with salt and pepper.
- Top with the roasted vegetables and more parmesan cheese. Drizzle with olive oil and squeeze some fresh lemon juice over each bowl before digging in.
- If desired, add some crispy sage on top. To make, add 1 tablespoon olive oil and 1 tablespoon butter over medium heat. When melted, add some sage leaves in an even layer. Cook for about 30 seconds, then flip the sage, cooking an additional 30 seconds. Remove from heat and add to a paper towel. Season with salt.
- Top the dish with the crispy sage.
What do you think?