Squash polenta with roasted vegetables and sage

Posted on 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 veggies and sage
Squash polenta with roasted vegetables and sage
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Rating: 0
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Rate this recipe!
Rezept drucken
All animal products can be replaced by plant products.
Servings
4 servings
Servings
4 servings
Squash polenta with roasted veggies and sage
Squash polenta with roasted vegetables and sage
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
All animal products can be replaced by plant products.
Servings
4 servings
Servings
4 servings
Ingredients
For the polenta
For the vegetables
Servings: servings
Units:
Instructions
  1. Preheat oven to 180 °C.
  2. In a large bowl, mix the vegetables, sage, olive oil, salt and pepper.
  3. Arrange on an ovenproof dish. Roast the vegetables for 25-30 minutes, or until tender and caramelised.
  4. In a saucepan, bring the vegetable stock and ghee or vegan alternative to a boil. Slowly stir in the polenta.
  5. Stirring continuously, cook for about 1 minute or until the polenta begins to thicken.
  6. Remove from heat, add pumpkin purée, cinnamon, nutmeg and parmesan. Mix well.
  7. Divide polenta among individual bowls and top with roasted vegetables.
  8. Enjoy your meal!
Recipe Notes

You can get all your ingredients at Farmy!

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