Roast pumpkin and fennel with mushrooms

Roast pumpkin and fennel with mushrooms

  • serves 6
  • A little effort

A warming veggie recipe using pumpkin or squash and fennel, ideal to serve on a wintery Sunday. This dish has enough texture to stand alone as a vegetarian main, or serve as a side dish with roast beef or lamb.

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Ingredients

  • fennel bulbs 2, cut into thin slices
  • pumpkin or squash 1 small, peeled and diced
  • garlic 1 clove, crushed
  • bay leaf 1
  • olive oil
  • portobello or field mushrooms 300g, diced into big chunks
  • butter
  • tarragon a few sprigs
  • double cream 100ml
  • Dijon mustard 1 tsp

Method

  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Toss the fennel and pumpkin or squash with the garlic, bay leaf and some olive oil then season. Roast for 15-20 minutes until tender.

  • Step 2

    Meanwhile, fry the mushrooms in butter until any liquid they give off has evaporated.

  • Step 3

    To serve, heat the double cream in a small pan then stir in the mustard and tarragon. Put the squash and fennel mixture on a platter, toss through the mushrooms, then drizzle with the mustard cream.

Nutritional Information

  • Kcals 227
  • Fat 19.2g
  • Carbs 11.3g
  • Fibre 3.6g
  • Protein 3.1g
  • Salt 0.13g
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