Pumpkin Polenta with Vegetables

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

roasted veggies over polenta

Yield: 4 servings

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1 pound Brussels sprouts, trimmed and quartered (about 4 cups)

1 pound cubed peeled butternut squash (about 3 cups)

2 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

2 cups milk

1 cup quick-cooking polenta

1 15-ounce can pure pumpkin puree

¾ cup grated parmesan cheese (about 2 ounces), plus shaved parmesan, for topping

2 tablespoons unsalted butter

2 tablespoons chopped fresh sage

Directions at foodnetwork.com

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