This is just a pumpkiny, hearty, filling dish that I kept coming back to, but I ended up being SO full because it is so dang hearty! Think cheese grits with pumpkin flavor topped with roasted veggies. Are you mad about that? Didn’t think so.
I treated myself to a spa day last week – complete with a massage, facial and pedi. While I was in the waiting room, I checked out The Food Network magazine, which I used to get in the mail, and I found some good little dishes – this being one! I didn’t really change anything besides using almond milk instead of regular milk. All I had was vanilla almond milk, and it really gave it a sweet flavor that I loved. I’m a fan of sweet and savory. I also didn’t use quite as much pumpkin as it called for. I didn’t want the pumpkin to overpower everything. Feel free to add in more of the park or sage as well.
I think you’ll enjoy this dish as much as I did! And now I have to go subscribe to the Food Network Magazine again. 🙂
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 almond milk
1 cup quick-cooking polenta
1/2 can of pumpkin puree
3/4 cup grated parmesan cheese (about 2 ounces), plus shaved parmesan, for topping
2 tablespoons unsalted butter2 tablespoons chopped fresh sage
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 2-4 cups water, the milk and 1/2 teaspoons 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 and pepper. Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil.