Polenta with pumpkin and Brussels sprouts

Ingredients:

• 450 g Brussels sprouts, cut into quarters (about 4 cups)
• 450 g butternut squash, peeled and diced (about 3 cups)
• 2 tbsp olive oil, plus a little extra for drizzling
• 2 cups of milk
• 1 tbsp. polenta
• 425 g pumpkin puree
• 3/4 cup grated Parmesan (about 60g), plus Parmesan slices for serving
• 2 tablespoons butter
• 2 tablespoons chopped sage

Preparation:

1. Preheat oven to 200°C (400°F). Toss the Brussels sprouts and squash with olive oil and place on a baking sheet; season with salt and pepper. Spread the vegetables in an even layer. Bake until tender and browned, about 30 minutes.
2. Meanwhile, pour 4 cups of water and milk into a large saucepan, add 1/2 teaspoon of salt, and bring to a boil. Stir in the polenta. Bring to a boil again, then reduce heat to low. Cook, stirring frequently, until creamy, about 6 minutes. Add pumpkin pureeCook, stirring, for about 4 minutes.
3. Remove from heat and stir in grated Parmesan, butter, and sage; season with salt to taste. Serve polenta with roasted vegetables and Parmesan; drizzle with olive oil.