Pumpkin Polenta with Vegetables

• 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 quick-cooking polenta
• 1 15 -ounce can pure pumpkin puree
• 3/4 cup grated parmesan cheese (about 2 ounces), plus shaved parmesan, for topping
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh sage

1. 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.
2. Spread in an even layer.
3. Bake until tender and browned, about 30 minutes.
4. Meanwhile, bring 4 cups water, the milk and 1/2 teaspoon salt to a simmer in a large saucepan over medium-high heat.
5. Whisk in the polenta.
6. Bring to a boil, then reduce the heat to low.
7. Cook, stirring often, until creamy, about 6 minutes.
8. Whisk in the pumpkin.
9. Cook, whisking, until warmed through, about 4 minutes.
10. Remove from the heat and stir in the grated parmesan, butter and sage; season with salt.
11. Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil.
12. Photograph by Ryan Dausch

brussels, butternut squash, extravirgin olive oil, milk, polenta, pumpkin puree, parmesan cheese, unsalted butter, fresh sage

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-polenta-with-vegetables.html (may not work)