Olive Magazine
Roast pumpkin and fennel with mushrooms

Roast pumpkin and fennel with mushrooms

Published: October 5, 2015 at 5:24 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

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.

  • Vegetarian
Nutrition:
NutrientUnit
kcal227
fat19.2g
carbs11.3g
fibre3.6g
protein3.1g
salt0.13g
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Try this roast pumpkin and fennel dish, then check out more pumpkin recipes such as our pumpkin pie, pumpkin risotto and pumpkin soup.

Ingredients

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

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.

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