Squash polenta with roasted vegetables and sage
All animal products can be replaced by plant products.
Course
Main Dish
Cuisine
Fresh & 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
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
!