Looking for a warm, simple dinner that comes together without fuss? This Creamy Pumpkin Polenta with Roasted Veggies is exactly that. It pairs silky, pumpkin-swirled polenta with caramelized roasted vegetables for a sweet, savory, and comforting meal. The polenta is smooth and lightly cheesy while the veggies add bite and color think creamy meets roasted-crisp. If you love creamy comfort food, you might also enjoy another easy weeknight pasta like creamy rigatoni with Boursin cheese for variety.
Why You’ll Love This Recipe
- Ready in about 30 minutes for busy evenings
- Made with simple pantry staples and a can of pumpkin
- Great for meal prep and tasty as leftovers
- Easy to make vegan or keep it vegetarian
Ingredients for Creamy Pumpkin Polenta with Roasted Veggies
For the Polenta
- 1 cup polenta (instant or traditional)
- 1 cup pumpkin puree (canned or homemade)
- 4 cups low-sodium vegetable broth
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)
- Salt, to taste
- Pepper, to taste
For the Roasted Veggies
- 2 cups seasonal veggies (such as bell peppers, zucchini, and carrots), chopped
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Step-by-Step Instructions of Creamy Pumpkin Polenta with Roasted Veggies
- Preheat the oven to 425°F (220°C). Toss the chopped veggies with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes, turning once, until browned at the edges and tender.
- Bring the vegetable broth to a gentle boil in a medium saucepan.
- Slowly whisk in the polenta. Reduce heat to low and cook, stirring often, until thick and creamy (instant polenta will take about 5 minutes; traditional polenta may take 20–30 minutes).
- Stir in the pumpkin puree until fully blended and smooth.
- Remove from heat and stir in the grated Parmesan (or nutritional yeast). Season with salt and pepper to taste.
- Toss the roasted veggies with the remaining 1 tablespoon olive oil if desired, and season again lightly.
- Spoon the creamy pumpkin polenta into bowls and top with the roasted veggies. Add extra cheese or herbs if you like.
Tips for Success
- Don’t skip stirring the polenta it keeps it smooth and prevents lumps.
- Roast the veggies on a hot sheet so they get caramelized edges for more flavor.
- Use low-sodium broth so you can control the salt level when finishing with cheese.
- If polenta gets too thick, stir in a splash of hot broth or water to loosen it.
Substitutions & Variations of Creamy Pumpkin Polenta with Roasted Veggies
To Make It Vegan/Gluten-Free:
- Use nutritional yeast instead of Parmesan to keep it vegan.
- Polenta is naturally gluten-free, but check labels if you need certified gluten-free.
Variations:
- Stir in cooked white beans or lentils for extra protein.
- Swap pumpkin for butternut squash puree for a sweeter version.
- Add a spoonful of pesto or a sprinkle of chili flakes for a flavor twist.
- Top with toasted pine nuts or pepitas for crunch.
Storage Instructions of Creamy Pumpkin Polenta with Roasted Veggies
Refrigerator:
- Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of broth or water to loosen the polenta.
Freezer:
- Polenta can be frozen for up to 2 months. Freeze in a shallow container. Thaw in the fridge overnight and reheat on the stove with added liquid.
Make-Ahead:
- Roast the vegetables a day ahead and keep them in the fridge. Cook the polenta just before serving for the best texture, or make polenta ahead and reheat slowly with added broth.
Frequently Asked Questions (FAQ) of Creamy Pumpkin Polenta with Roasted Veggies
Can I use quick-cook polenta instead of traditional?
Yes instant or quick-cook polenta speeds up the process and works great. Traditional polenta needs more time and stirring.
Will canned pumpkin change the flavor?
Canned pumpkin works very well and adds a mild, earthy sweetness. Use pure pumpkin puree, not pumpkin pie filling.
How can I make this richer or lighter?
For richer polenta, stir in a tablespoon of butter or a splash of cream. For a lighter option, use nutritional yeast instead of cheese and a bit more broth.
Final Thoughts
Creamy Pumpkin Polenta with Roasted Veggies is a simple, cozy dish that fits busy lives and calm weekend dinners alike. The creamy polenta and sweet-roasted veggies pair like old friends, and it’s easy to tweak for diet needs or what’s in your pantry. Try it tonight, then come back and tell me how it went leave a comment and a star rating so others can find this comforting recipe.
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Creamy Pumpkin Polenta with Roasted Veggies
A cozy bowl that feels like a hug on a busy weeknight, featuring silky, pumpkin-swirled polenta with caramelized roasted veggies.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 1 cup polenta (instant or traditional)
- 1 cup pumpkin puree (canned or homemade)
- 4 cups low-sodium vegetable broth
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)
- Salt, to taste
- Pepper, to taste
- 2 cups seasonal veggies (such as bell peppers, zucchini, and carrots), chopped
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 425°F (220°C). Toss the chopped veggies with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes, turning once, until browned at the edges and tender.
- Bring the vegetable broth to a gentle boil in a medium saucepan.
- Slowly whisk in the polenta. Reduce heat to low and cook, stirring often, until thick and creamy (instant polenta will take about 5 minutes; traditional polenta may take 20–30 minutes).
- Stir in the pumpkin puree until fully blended and smooth.
- Remove from heat and stir in the grated Parmesan (or nutritional yeast). Season with salt and pepper to taste.
- Toss the roasted veggies with the remaining 1 tablespoon olive oil if desired, and season again lightly.
- Spoon the creamy pumpkin polenta into bowls and top with the roasted veggies. Add extra cheese or herbs if you like.
Notes
Don’t skip stirring the polenta — it keeps it smooth and prevents lumps. Roast the veggies on a hot sheet for caramelized edges and more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian