Pumpkin Polenta with Vegetables

Ingredients

• 1 pound Brussels sprouts, trimmed and quartered (about 4 cups)
• 1 pound cubed peeled butternut squash (about 3 cups)
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 2 cups milk
• 1 cup quick-cooking polenta
• 1 15-ounce can pure pumpkin puree
• 3/4 cup grated parmesan cheese (about 2 ounces), plus shaved parmesan, for topping
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh sage

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