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 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

Browse by ingredient

Instructions

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. Spread in an even layer. Bake until tender and browned, about 30 minutes.
2. Meanwhile, bring 4 cups water, the milk and 1/2 teaspoon 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.
3. Remove from the heat and stir in the grated parmesan, butter and sage; season with salt. Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil.
4. Photograph by Ryan Dausch