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Roasted Pumpkin Polenta with Pinto Beans
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Roasted Pumpkin Polenta with Pinto Beans

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
15 mins
Cook Time
45 mins
Servings: 2 large servings
Course: Dinner
Cuisine: International

Ingredients

Pumpkin
  • 1 sugar pie pumpkin small
Polenta
  • ½ cup polenta
  • 2 cups water or broth
  • ¼ teaspoon salt sea salt
  • 2 tablespoons butter
Beans
  • 2 teaspoons olive oil
  • 1 clove garlic minced
  • 1 ½ cups pinto beans with liquid, cooked
  • 1 chipotle in adobo sauce
  • ½ teaspoon cumin ground
  • 1/2 teaspoon salt sea salt
Toppings
  • ¼ cup Pepitas toasted
  • cilantro for topping
  • feta cheese for topping, or Cotija

Instructions

    Cup of Yum
  1. Preheat oven to 400˚F. Slice the pumpkin in half and place cut-side down in a roasting pan. Place in the oven and bake until the pumpkin is soft, 40 to 50 minutes. Remove from the oven, scoop out the seeds, and measure out about 1 ½ cups of the pumpkin.
  2. Bring the vegetable broth and water to a boil in a medium pot. Add in the polenta, whisking until the mixture begins to thicken. Reduce the heat to a simmer, cover, and let cook for 25 to 30 minutes, stirring occasionally. (full technique can be found here). Once the polenta is done, add in the pumpkin, stirring well to combine.
  3. While both the pumpkin and polenta are cooking, heat a small pan or skillet over medium-low heat. Add the olive oil along with the minced garlic. Cook for a minute, until fragrant. Measure in the pinto beans with liquid, chipotle, cumin, and salt. Cook until the beans are warm and most of the liquid is gone.
  4. Divide the polenta into two bowls and top with beans along with the pepitas, cilantro, and feta (optional).