Ingredients
½ lb Brussel Sprouts
½ lb Butternut Squash
½ lb Parsnips
4 cups Water
2 cups Milk
1 cup Polenta
1 Can Pumpkin
¾ cup Parmesan
2 tbsp Butter
2 tbsp Sage
Directions
1
Preheat 400 degree oven.
2
Toss vegetables in olive oil salt and pepper and roast until golden brown.
3
Bring water and milk to a simmer.
4
Whisk in polenta and bring to a boil then reduce heat. Stir until creamy.
5
Whisk in pumpkin.
6
Remove from heat add Parmesan, butter, sage.
7
Drizzle olive oil and assemble.
