Brown Butter Pumpkin Polenta with Roasted Vegetables
Creamy, rich pumpkin polenta topped with caramelized Brussels sprouts and tender butternut squash. Finishing the dish with a quick nutty brown butter and crispy whole sage leaves elevates the simple ingredients into a stunning, restaurant-quality meal.
- Total Time40 minutes
- Yield4 servings 1x
Ingredients
Scale
Roasted Vegetables
- 1 lb (450g) Brussels sprouts, trimmed and halved
- 1 lb (450g) peeled and cubed butternut squash (about 3 cups)
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Pumpkin Polenta
- 2 ½ cups (590ml) low-sodium vegetable broth
- 1 ½ cups (350ml) whole milk
- 1 cup (160g) quick-cooking polenta
- 1 (15-oz / 425g) can 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 to 15 fresh sage leaves
- 2 tablespoons toasted pepitas (pumpkin seeds), for crunch
Instructions
- Roast the vegetables: Preheat the oven to 425°F (220°C). Place the halved Brussels sprouts and cubed butternut squash on a large rimmed baking sheet. Drizzle with the olive oil, season with the salt and pepper, and toss to coat thoroughly. Spread them into an even layer and roast for 20 to 25 minutes, tossing halfway through, until deeply browned and fork-tender.
- Crisp the sage: While the vegetables are roasting, melt the butter in a small skillet over medium heat. Once it begins to bubble, drop in the whole sage leaves. Cook for 2 to 3 minutes until the butter turns a nutty golden-brown and the sage leaves are crisp. Immediately remove from the heat. Use a fork to transfer the sage leaves to a paper towel, leaving the browned butter in the pan.
- Simmer the liquids: In a large saucepan or Dutch oven, combine the broth and milk. Bring to a gentle simmer over medium heat.
- Whisk the polenta: Slowly pour the quick polenta into the simmering liquid in a steady stream, whisking constantly to prevent lumps. Reduce the heat to low and simmer gently, stirring frequently, until the mixture is thick and creamy, about 5 to 7 minutes.
- Fold and season: Remove the saucepan from the heat. Fold in the pumpkin puree and grated Parmesan cheese, stirring until the cheese is completely melted and the polenta is heated through. Taste and season generously with salt and pepper.
- Assemble: Spoon the warm pumpkin polenta into shallow bowls. Top heavily with the roasted vegetables. Drizzle the reserved brown butter over each bowl, and garnish with the crispy sage leaves and toasted pepitas.
Notes
- Why it works: Swapping water for savory broth and reducing the total liquid ensures the polenta stays thick and creamy rather than turning soupy once the moisture-heavy pumpkin puree is added.
- Watch the butter: Brown butter transitions from perfectly toasted to burnt in a matter of seconds. Keep your eyes on the skillet, and take it off the heat the moment it smells nutty and the milk solids at the bottom turn golden brown.
Nutrition (per serving — estimates)
Calories: 605 | Total Carbs: 62g (Fiber: 12g, Sugar: 14g) | Fat: 30g (Saturated: 13g) | Protein: 22g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: American Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 605
- Sugar: 14g
- Fat: 30g
- Saturated Fat: 13g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 22g