Pumpkin Sage Polenta with Roasted Vegetables

Ingredients:

• Polenta:
• 1 1/2 cups water
• 3 cups chicken stock
• 3 tablespoons butter
• 1 (9.2-ounce) box DeLallo Instant Polenta
• 1 cup pumpkin purée
• 1 tablespoon chopped sage
• 1 teaspoon salt
• Roasted Vegetables:
• 2 large parsnips, peeled, quartered and sliced
• 1 small butternut squash, peeled and sliced
• 1 turnip, peeled and chopped
• 1/2 pound Brussels sprouts
• 1 large red onion, dice into large pieces
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 tablespoon chopped sage
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Cream Sauce:
• 2 cups heavy cream
• 3 tablespoons butter
• 1/4 cup pumpkin purée
• 1/4 cup DeLallo Grated Parmesan Cheese
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt

Instructions:

1. Preheat the oven to 375˚F.
2. In a large mixing bowl, toss vegetables with olive oil. Arrange on a nonstick baking sheet. Sprinkle with sage, salt and pepper. Roast vegetables for 25-30 minutes, or until soft and caramelized.
3. Meanwhile, in a saucepan, warm heavy cream and butter. Once butter has melted, stir in pumpkin (1/4 cup), Parmesan, cinnamon, nutmeg and salt. Keep warm on a low simmer until time to serve.
4. In a saucepot, bring water, chicken stock and butter to a boil. Slowly whisk in polenta. Continuously stirring, cook for about 1 minute, or until polenta begins to thicken. Remove from heat. Stir in pumpkin (1 cup), sage and salt.
5. Divide polenta into individual bowls, top with roasted vegetables and a generous drizzle of cream sauce.