Pumpkin Polenta with Vegetables

1lb Brussels sprouts, trimmed and quartered (about 4c)
1lb cubed peeled butternut squash (about 3c)
2T extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2c milk
1c quick-cooking polenta
1 15oz can pure pumpkin puree
3/4c grated Parmesan cheese (about 2oz), plus shaved Parmesan, for topping
2T unsalted butter
2T chopped fresh sage

Preheat the oven to 400 degrees. Toss the Brussels sprouts and butternut squash with the olive oil on a rimmed baking sheet; seasoned with salt and pepper. Spread in an even layer. Bake until tender and browned, about 30 minutes.

Meanwhile, bring 4 cups of water, the milk and 1/2 teaspoon salt to a simmer in a large saucepan over medium-high heat. Whisk in the polenta. Bring to a boil, then reduce the heat to low. Cook, stirring often, until creamy, about 6 minutes. Whisk in the pumpkin. Cook, whisking, until warmed through, about 4 minutes.

Remove from the heat and stir in the grated Parmesan, butter and sage; season the salt. Top each serving with the roasted vegetables and shaved Parmesan; drizzle with olive oil.

Recipe from Food Network Magazine