Such a beautiful autumnal side dish. We served this with some grilled pork but it would be nice with roasts or with some potatoes and greens if meat’s not your thing.
Roast pumpkin and fennel with mushrooms – serves 6
- 2 fennel bulbs, cut into thin slices
- 1 small pumpkin/squash, peeled and diced
- 1 clove of garlic, crushed
- 1 bay leaf
- 300g portobello or field mushrooms, diced into big chunks
- butter
- a few sprigs of tarragon
- 100ml double cream
- 1 tsp Dijon
Heat the oven to 200C/Fan 180C/Gas 6.
Toss the fennel and pumpkin/squash with the garlic, bay leaf and some olive oil and plenty of seasoning. Roast for 20-30 minutes or until completely tender.
Meanwhile, fry the mushrooms in butter until any liquid they have released has evaporated.
To serve, heat the cream in a small pot, then stir in the mustard and tarragon. Spoon the squash and fennel mixture onto a platter, toss through the mushrooms, then drizzle with the creamy sauce.
(Original recipe by Matt Tebbutt in BBC Olive Magazine, December 2010.)
Jono & Jules do food & wine 
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