Roasted Pumpkin Polenta with Pinto Beans

5 from 3 reviews




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 ground 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 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.
  • 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.
  • 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.
  • Divide the polenta into two bowls and top with beans along with the pepitas, cilantro, and feta (optional).

Keywords: pumpkin polenta, roasted pumpkin