Try this roast pumpkin and fennel dish, then check out more pumpkin recipes such as our pumpkin pie, pumpkin risotto and pumpkin soup.


  • 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


  • 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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