This recipe is total cold-weather comfort food. Creamy pumpkin polenta forms the base, and on top you’ve got a rich, savory sausage and fennel ragu with roasted chunks of pumpkin.
It’s warm, hearty, and feels like a cozy bowl of fall. The sweet roasted pumpkin plays so well with the spicy sausage and mellow fennel—it’s one of those meals where every bite is layered with flavor.
What You’ll Need
- 1 small sugar pumpkin (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 8 oz Italian sausage (mild or spicy), casing removed
- 1 small fennel bulb, trimmed and thinly sliced
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup crushed tomatoes
- 1 teaspoon fresh thyme leaves (plus more for garnish)
- 1 cup yellow cornmeal (polenta)
- 3 cups vegetable broth
- 1 cup milk
- 1 cup pumpkin purée
- 2 tablespoons unsalted butter
- ½ cup grated Parmesan cheese
Why I Love This Recipe
This is one of those recipes that feels a little fancy, but it’s really just good ingredients cooked with love. I first made this when I had leftover pumpkin and some sausage in the fridge—it turned out so good, I’ve made it again and again.
- Perfect balance of savory and sweet
- Fennel adds depth without being overpowering
- Creamy polenta is the ultimate comfort base
- Everything can be made in under an hour
- Great for fall dinners or when you want something hearty and satisfying
Servings + Time
Serves: 4
Total Time: 50 minutes
Macros (Per Serving – Approximate)
- Calories: 480
- Protein: 20g
- Carbs: 40g
- Fat: 28g
- Fiber: 4g
Why This Recipe Works (Quick Science)
Roasting pumpkin brings out its natural sweetness through caramelization. Sausage adds umami and fat, which help carry flavor through the fennel and tomato. Cooking polenta slowly lets the starches break down, giving it a silky texture. Pumpkin purée adds body and a rich golden color.
Common Mistakes
- Not roasting pumpkin long enough: You want browning and tenderness.
- Crowding the pan with sausage: It won’t brown properly—give it space.
- Polenta too thick or lumpy: Add liquid slowly, and whisk as you pour.
What to Serve With
- A simple arugula or spinach salad
- Roasted Brussels sprouts or green beans
- A glass of red wine (Chianti or Pinot Noir works great)
- Toasted garlic bread or focaccia
Tools Needed
- Rimmed baking sheet
- Parchment paper
- Medium saucepan
- Large sauté pan
- Wooden spoon
- Whisk
- Measuring cups and spoons
- Mixing bowls
- Serving bowls
Substitutions and Variations
- Butternut squash instead of sugar pumpkin
- Ground turkey or plant-based sausage
- Use leeks instead of onion
- Add a pinch of red pepper flakes for heat
- Swap Parmesan for goat cheese or feta
Make-Ahead Tips
Roast the pumpkin and make the ragu ahead of time—both can be stored in the fridge for 2–3 days. Reheat gently while the polenta cooks fresh.
Recipe + Instructions
Step 1: Roast the Pumpkin
Preheat the oven to 425°F. Toss 1-inch cubed sugar pumpkin (from 1 small pumpkin) with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet lined with parchment and roast for 25–30 minutes, flipping halfway, until golden and tender.
Step 2: Brown the Sausage
In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add 8 oz sausage (casing removed) and cook for 5–6 minutes, breaking it up with a spoon, until browned and fully cooked.
Step 3: Sauté Fennel, Onion, and Garlic
Add 1 sliced fennel bulb and 1 diced yellow onion to the pan with sausage. Cook 5 minutes until soft. Stir in 2 minced garlic cloves and cook 1 more minute.
Step 4: Add Tomato Paste and Tomatoes
Stir in 1 tablespoon tomato paste and let it cook for 1 minute. Then pour in 1 cup crushed tomatoes and 1 teaspoon thyme leaves. Simmer for 10 minutes until thickened.
Step 5: Make the Pumpkin Polenta
In a medium saucepan, bring 3 cups vegetable broth and 1 cup milk to a gentle simmer. Slowly whisk in 1 cup cornmeal. Cook on low, stirring often, for 10–15 minutes until thick. Stir in 1 cup pumpkin purée, 2 tablespoons butter, ½ cup Parmesan, salt and pepper to taste.
Step 6: Assemble and Serve
Spoon the pumpkin polenta into bowls. Top with generous scoops of sausage fennel ragu and a few roasted pumpkin cubes. Garnish with extra Parmesan and thyme.
Leftovers + Storage
- Store polenta and ragu separately in the fridge for up to 3 days
- Reheat polenta with a splash of broth or milk
- Ragu can be reheated on the stovetop until hot
FAQ
Can I use canned pumpkin instead of roasting?
Use canned for the polenta, but roasted pumpkin cubes add texture and sweetness.
Can I make this vegetarian?
Yes—skip the sausage and use mushrooms or lentils instead.
Can I use instant polenta?
You can. Follow the package timing and adjust liquid as needed.
Does fennel taste like licorice?
Raw fennel can be strong, but once cooked, it gets mellow and sweet.
Wrap-Up
This pumpkin polenta with sausage fennel ragu hits every note—sweet, savory, creamy, and comforting. It’s the kind of dish that feels like a hug in a bowl. Try it out, and let me know how it turned out in the comments!