Roasted Pumpkin and Sage Polenta with Garlic Herb Mushroom Ragout

Ingredients

• •1 small sugar pumpkin, peeled, seeded, and cut into cubes
• •2 tablespoons olive oil
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 cup polenta (cornmeal)
• •4 cups vegetable broth
• •1/2 cup grated Parmesan cheese
• •2 tablespoons unsalted butter
• •1 tablespoon chopped fresh sage
• •2 tablespoons olive oil (for mushrooms)
• •3 cloves garlic, minced
• •1 pound cremini or button mushrooms, sliced
• •1 teaspoon fresh thyme leaves
• •1/4 cup dry white wine
• •Salt and black pepper to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Place the cubed pumpkin on the prepared baking sheet, drizzle with 2 tablespoons of olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and toss to coat evenly.

3. 3

   Roast the pumpkin in the oven for 25-30 minutes, or until tender and caramelized, flipping halfway through. Remove from the oven and let cool slightly. Then, puree in a blender or food processor until smooth.

4. 4

   While the pumpkin is roasting, prepare the polenta. In a medium saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta, reduce the heat to low, and cook, stirring frequently, for 20-25 minutes, or until thick and creamy.

5. 5

   Stir the roasted pumpkin puree, Parmesan cheese, butter, and chopped sage into the polenta. Adjust seasoning with additional salt and pepper if needed. Keep warm over low heat.

6. 6

   To prepare the mushroom ragout, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

7. 7

   Add the sliced mushrooms to the skillet and sauté for 8-10 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.

8. 8

   Sprinkle the fresh thyme leaves over the mushrooms and pour in the white wine. Cook for another 3-5 minutes, allowing the wine to reduce slightly. Season with salt and black pepper to taste.

9. 9

   To assemble, spoon the pumpkin and sage polenta onto plates or into bowls. Top generously with the garlic herb mushroom ragout.

10. 10

    Serve immediately and enjoy this cozy, autumn-inspired dish!