Preheat your oven to 400°F (200°C). On a baking sheet, toss together the butternut squash, carrots, and Brussels sprouts with olive oil, dried thyme, salt, and black pepper. Spread the vegetables in a single layer and roast for 25-30 minutes. Halfway through, flip them to ensure even caramelization, until they are golden and tender.

In a saucepan, bring 4 cups of vegetable broth (or water) to a gentle simmer over medium heat. Gradually whisk in the instant polenta, stirring continuously for 2-3 minutes until the mixture thickens to a creamy consistency. Remove from heat and stir in the pumpkin purée, butter, nutmeg, salt, and pepper, adjusting to taste. For extra creaminess, cover the mixture and let it sit for about 5 minutes.

Spoon the warm pumpkin polenta into bowls, creating a cozy base for the roasted vegetables. Generously top each bowl with the caramelized, vibrant vegetables. For added richness, sprinkle with optional Parmesan shavings or nutritional yeast for a vegan option. Garnish with fresh herbs like parsley or sage, and a handful of toasted pepitas for a delightful crunch.