Squash polenta with roasted vegetables and sage

Name: Squash polenta with roasted vegetables and sage
Yield: 4 servings
Ingredients: 200 g polenta; 700 ml vegetable stock; 2 tbsp ghee (or vegan alternative); 180 g pumpkin purée; 30 g grated parmesan cheese (or vegan alternative); 1/2 tsp cinnamon; 1/2 tsp ground nutmeg; salt; pepper; 1/4 butternut squash (cut into cubes); 1 Jerusalem artichoke; 2 parsnips (grated and cut into quarters); 10 Brussels sprouts (washed and cut in half); 1 red onion (cut into quarters); 2 sprigs sage (chopped); 2 tbsp olive oil; salt; pepper

11.03.202310.03.2023 1 min read

A delicious polenta recipe with pumpkin and vegetables for the colder days. It’s easy to make, nourishing and will make you feel warm from the inside out.

Squash polenta with roasted veggies and sage

Squash polenta with roasted vegetables and sage

All animal products can be replaced by plant products.

CourseMain Dish
CuisineFresh & Healthy

Servings

4 servings

Servings

4 servings

Squash polenta with roasted vegetables and sage

All animal products can be replaced by plant products.

CourseMain Dish
CuisineFresh & Healthy

Servings

4 servings

Servings

4 servings

Ingredients

For the polenta

200 g polenta
700 ml vegetable stock
2 tbsp ghee or vegan alternative
180 g pumpkin puree
30 g grated parmesan cheese or vegan alternative
1/2 tsp cinnamon
1/2 tsp ground nutmeg
salt
pepper

For the vegetables

1/4 butternut squash cut into cubes
1 Jerusalem artichoke
2 parsnips grated and cut into quarters
10 Brussels sprouts washed and cut in half
1 red onion cut into quarters
2 sprigs sage chopped
2 tbsp olive oil
salt
pepper

Servings: servings

Units:

Instructions

Preheat oven to 180 °C.
In a large bowl, mix the vegetables, sage, olive oil, salt and pepper.
Arrange on an ovenproof dish. Roast the vegetables for 25-30 minutes, or until tender and caramelised.
In a saucepan, bring the vegetable stock and ghee or vegan alternative to a boil. Slowly stir in the polenta.
Stirring continuously, cook for about 1 minute or until the polenta begins to thicken.
Remove from heat, add pumpkin purée, cinnamon, nutmeg and parmesan. Mix well.
Divide polenta among individual bowls and top with roasted vegetables.
Enjoy your meal!

Recipe Notes

You can get all your ingredients at Farmy!

Aurelia Corbaz

Je suis nutrionniste et nutrithérapeute dans la région de Lausanne. Je suis passionnée par mon métier et il me tient à cœur d’aider les personnes à mieux manger tout en prenant du plaisir. Persuadée que l’alimentation est spécifique à chaque individu, j’accompagne mes clients dans ce défi qu’est de trouver leur propre alimentation tout en veillant à leur santé. La cuisine est pour moi un champs de milles possibilités santés et surtout de gourmandises ! En plus de cette passion que me donne mon métier, Ma conviction est que Manger se doit d’être un plaisir et non une contrainte. Se régaler sans culpabilité tout en restant en bonne santé, c’est possible et je n’ai qu’une envie : vous l’apprendre.