Roasted Pumpkin Polenta with Pinto Beans

In relation to fall cooking, polenta is a staple in our home. This comforting dish has cold-weather/darkish nights written throughout it. Better of all, this isn’t simply an peculiar polenta. Relatively, it’s a creamy pumpkin polenta utilizing freshly roasted pumpkins.

Roasted Pumpkin

Certain, you should purchase the canned pumpkin however I don’t suppose you’ve skilled all fall has to supply till you roast a pumpkin. The flavour and texture is a bit completely different from the canned counterpart. I discover the flavour to be a bit extra mellow and the feel to be not as thick. Because of this, I prepare dinner this pumpkin polenta model a bit extra agency than I usually would after which add the pumpkin.

Should you determined you didn’t wish to use pumpkin, butternut squash, acorn squash, or pureed candy potatoes would all work properly. I prefer to make dishes like this if I’ve leftover whipped candy potatoes. After all, you possibly can at all times use canned pumpkin (particularly if in case you have leftovers!)

Polenta Choices

Making polenta is without doubt one of the base cooking objects I like to recommend you get in your repertoire. It’s not tough when you get the texture for the steps and being affected person is well worth the time. I like cooking polenta for no less than 30 minutes over actually low warmth. This mellows out the corn taste and actually makes for a rich-tasting polenta (even earlier than you add any butter or cream!)

Another choice, use millet instead of the polenta. That is considered one of my favourite methods for individuals who attempt to keep away from corn. Millet is a seed that, when cracked, has related properties as polenta. The millet cooks up creamy and may even be cooled, minimize, and fried the following day.


When it comes to beans, prepare dinner them at house. I really like dried pinto beans which are cooked with a large serving to of onions, garlic, and herbs. Cooking them at house units the second spherical of cooking, with the chipotle, much more tasty.

Don’t have pinto beans? Swap them for black beans. Each work properly with the flavors within the polenta and so they each make for a beautiful closing plating.


Should you occur to have leftovers, I like to recommend you retailer them individually, primarily for the advantage of the polenta. To reheat the polenta, heat on low in a small pot or warmth within the microwave. Warmth the beans similarly and mix such as you would within the recipe.




1 small sugar pie pumpkin


½ cup polenta

2 cups water/broth

¼ teaspoon sea salt

2 tablespoons butter


2 teaspoons olive oil

1 clove garlic, minced

1 ½ cups cooked pinto beans (with liquid)

1 chipotle in adobo sauce

½ teaspoon floor cumin

1/2 teaspoon sea salt


¼ cup toasted pepitas

Cilantro, for topping

Feta/Cotija, for topping


  • Preheat oven to 400˚F. Slice the pumpkin in half and place cut-side down in a roasting pan. Place within the oven and bake till the pumpkin is mushy, 40 to 50 minutes. Take away from the oven, scoop out the seeds, and measure out about 1 ½ cups of the pumpkin.
  • Deliver the vegetable broth and water to a boil in a medium pot. Add within the polenta, whisking till the combination begins to thicken. Cut back the warmth to a simmer, cowl, and let prepare dinner for 25 to 30 minutes, stirring often. (full approach could be discovered right here). As soon as the polenta is finished, add within the pumpkin, stirring properly to mix.
  • Whereas each the pumpkin and polenta are cooking, warmth a small pan or skillet over medium-low warmth. Add the olive oil together with the minced garlic. Prepare dinner for a minute, till aromatic. Measure within the pinto beans with liquid, chipotle, cumin, and salt. Prepare dinner till the beans are heat and a lot of the liquid is gone.
  • Divide the polenta into two bowls and prime with beans together with the pepitas, cilantro, and feta (non-compulsory).

Key phrases: pumpkin polenta, roasted pumpkin

Overhead photo of pumpkin polenta topped with pinto beans, pepitas, and feta.

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