Squash polenta with roasted vegetables and sage
All animal products can be replaced by plant products.
For the polenta
For the vegetables
  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!