Description
Creamy Brown Butter Pumpkin Polenta with Roasted Fall Vegetables is the ultimate cozy autumn comfort food! Made with rich Parmesan pumpkin polenta, caramelized Brussels sprouts, roasted butternut squash, crispy sage, and nutty brown butter, this easy vegetarian dinner is packed with seasonal flavors and ready in just 40 minutes.
Ingredients
ROASTED VEGETABLES
1 lb (450g) Brussels sprouts, trimmed and halved
1 lb (450g) butternut squash, peeled and cubed (about 3 cups)
3 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
PUMPKIN POLENTA
2½ cups (590ml) low-sodium vegetable broth
1½ cups (350ml) whole milk
1 cup (160g) quick-cooking polenta
1 can (15 oz / 425g) pure pumpkin puree
1 cup (90g) freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
BROWN BUTTER & SAGE TOPPING
3 tablespoons unsalted butter
12–15 fresh sage leaves
2 tablespoons toasted pepitas (pumpkin seeds)
Instructions
1. Roast the vegetables: Preheat oven to 425°F (220°C). Place Brussels sprouts and butternut squash on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread evenly and roast for 20–25 minutes, tossing halfway through, until golden brown and tender.
2. Prepare the brown butter and sage: While the vegetables roast, melt butter in a small skillet over medium heat. Add sage leaves and cook for 2–3 minutes until the butter turns golden brown and the sage becomes crispy. Remove from heat, transfer sage to a paper towel, and reserve the browned butter.
3. Heat the liquids: Combine vegetable broth and whole milk in a large saucepan. Bring to a gentle simmer over medium heat.
4. Cook the polenta: Gradually whisk quick-cooking polenta into the simmering liquid. Reduce heat to low and cook for 5–7 minutes, stirring frequently, until thick, smooth, and creamy.
5. Add pumpkin and Parmesan: Remove from heat. Stir in pumpkin puree and freshly grated Parmesan until smooth and heated through. Season with salt and black pepper to taste.
6. Assemble and serve: Divide creamy pumpkin polenta among shallow bowls. Top with roasted Brussels sprouts and butternut squash. Drizzle with brown butter and garnish with crispy sage leaves and toasted pepitas. Serve warm.
Notes
Use pure pumpkin puree: Avoid pumpkin pie filling, which contains added sugar and spices.
Perfect polenta texture: Add a splash of warm milk or vegetable broth if the polenta becomes too thick.
Crispy vegetables: Spread vegetables in a single layer to encourage caramelization.
Watch the brown butter: Remove it from heat once golden brown to prevent burning.
Vegetarian option: Use Parmesan-style cheese made without animal rennet.
Make ahead: Prepare vegetables and polenta separately, then reheat before serving.
Storage: Refrigerate leftovers in airtight containers for up to 3–4 days.
Reheating: Warm polenta over low heat with a splash of milk or broth, stirring until creamy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian-Inspired, American
Nutrition
- Serving Size: 1 bowl (¼ recipe)
- Calories: 635 kcal
- Sugar: 16 g
- Sodium: 750 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 68 g
- Fiber: 11 g
- Protein: 20 g
- Cholesterol: 70 mg