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Pumpkin Polenta with Roasted Vegetables

Creamy Pumpkin Polenta with Flavor-Packed Roasted Veggies

Explore the comforting tastes of Pumpkin Polenta with Roasted Vegetables, a cozy and vegan-friendly dish perfect for autumn.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta
  • 1 cup Instant Polenta Regular polenta can be used but takes longer to cook.
  • 4 cups Water or Vegetable Broth Broth adds depth of flavor.
  • 1 cup Pumpkin Purée Unsweetened canned pumpkin works beautifully.
  • 2 tablespoons Butter or Olive Oil Swap with olive oil for a vegan option.
  • 1/4 teaspoon Nutmeg Substitute with cinnamon if desired.
  • to taste Salt & Black Pepper Adjust according to your preference.
For the Roasted Vegetables
  • 2 cups Diced Butternut Squash Sweet potato is a delightful alternative.
  • 1 cup Chopped Carrots Offers complementary sweetness.
  • 2 cups Brussels Sprouts Cauliflower, bell peppers, or zucchini can be used.
  • 2 tablespoons Olive Oil Enhances the taste of veggies.
  • 1 teaspoon Dried Thyme Rosemary or sage can be substitutes.
For Garnishing
  • 1/2 cup Parmesan Shavings Omit for vegan diets or replace with nutritional yeast.
  • to taste Fresh Parsley or Sage For a pop of color and flavor.
  • 1/4 cup Toasted Pepitas or Walnuts Adds a delightful crunch.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Medium saucepan
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine diced butternut squash, chopped carrots, and halved Brussels sprouts. Drizzle with olive oil, sprinkle with thyme, salt, and pepper, toss to coat, and spread on a baking sheet.
  3. Roast the vegetables for about 25-30 minutes, flipping halfway until tender and caramelized.
  4. In a medium saucepan, bring water or vegetable broth to a simmer. Gradually whisk in the instant polenta, stirring for 2-3 minutes until thick and creamy.
  5. Remove from heat, stir in pumpkin purée, butter or olive oil, nutmeg, salt, and pepper until well combined.
  6. Spoon portions of pumpkin polenta into bowls and top with roasted vegetables.
  7. Garnish with Parmesan shavings, parsley or sage, and toasted pepitas. Serve immediately.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 54gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 380mgPotassium: 700mgFiber: 6gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

For maximum creaminess, let the polenta sit covered for about 5 minutes before serving. Experiment with different vegetables for varied flavors.

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