A hug in a bowl

Who doesn't need a warm hug sometimes? And if it comes laced with vitamins, minerals and other fabulous nutritional benefits, then what a wonderful hug that is. Truth is, it is now dark when I get up in the mornings, and this morning, it was drizzling. Why my daughter even resorted to wearing her Uggs to school. And if it is this kind of hug-worthy weather here in California, then I can only imagine the kind of warm hugs which are needed in other less temperate climes. So, this recipe is doubtless a timely one.

And this recipe fits the season in more ways than one, featuring as it does, some delicious pumpkin and butternut squash. Put down your Pumpkin Spiced Latte, put on your warm fuzzy slippers, and whip up a batch of this. Then feel the warmth of a hug in a bowl :-)

Pumpkin Polenta with Roasted Vegetables
Serves 6

1 lb brussels sprouts, trimmed and shredded
1 lb butternut squash, peeled, seeded and cut into 1" cubes
3/4 lb broccoli, cut into small florets
salt and pepper
olive oil
1 1/2 cups polenta
3 3/4 cups low fat milk
3 cups vegetable stock/broth
1 can pureed pumpkin
1 cup grated parmesan (plus more for sprinkling on top)
3 TBSP chopped fresh sage

1. Preheat the oven to 400 degrees F (200 C). Toss the sprouts, squash and broccoli together on a large roasting pan with some olive oil, salt and pepper. Spread in an even layer and roast in the oven for 30 minutes, tossing again once, halfway through the cooking time.
2. Meanwhile, bring stock and milk to a boil in a large saucepan over medium high heat. Season with salt and pepper and stir in polenta. Bring back to a boil, and then simmer over a low heat, stirring frequently to stop it sticking. After about 25 minutes, the polenta should be much thicker, at which point stir in the pumpkin, sage and 1 cup parmesan until combined and heated through.
3. Serve the polenta in bowls, with the roasted vegetables on the top, sprinkled with extra parmesan cheese.