Pumpkin Polenta with Roasted Vegetables

Shopping List

• 1/2 lb Brussel sprouts
• 1/2 lb butternut squash
• 1/2 lb parsnips
• 4 cup water
• 2 cup milk
• 1 cup polenta
• 1 can pumpkin
• 3/4 cup Parmesan
• 2 Tbsp butter
• 2 Tbsp sage

Instructions

• Preheat 400 degree oven.
• Toss vegetables in olive oil salt and pepper and roast until golden brown.
• Bring water and milk to a simmer.
• Whisk in polenta and bring to a boil then reduce heat. Stir until creamy.
• Whisk in pumpkin.
• Remove from heat add Parmesan, butter, sage.
• Drizzle olive oil and assemble.