The clocks have gone back, the rain is sideways and we all want some comfort food. Good. This traybake asks for twenty minutes of chopping and then leaves you alone while the oven does the heavy lifting. Sweet pumpkin, deeply browned mushrooms, red onion and potatoes all roast in the same tin, and one jar of Nordic Wild does the seasoning.
Why Nordic Wild suits autumn roasting
Nordic Wild is built around dehydrated mushrooms, thyme, juniper, rosemary, roasted garlic and lemon zest. That is the smell of a forest walk in October, which is exactly why it loves pumpkin and mushrooms. The dried mushrooms deepen the savoury side, the juniper and rosemary bring a resinous edge, and the lemon zest keeps everything from going heavy.
It also saves you hunting through the cupboard for a row of separate jars. You shake, you toss, you roast.
Ingredients
- 800 g pumpkin (Hokkaido needs no peeling, butternut does), cut into 3 cm wedges
- 500 g mixed mushrooms (chestnut, oyster, king oyster), torn into chunky pieces
- 500 g waxy potatoes, halved or quartered to match the pumpkin
- 2 red onions (about 250 g), cut into wedges
- 60 ml olive oil
- 12 g Nordic Wild (about 2 tablespoons)
- 5 g salt
- 150 g crème fraîche
- 1 lemon, for 15 ml juice
- 15 g flat-leaf parsley, roughly chopped
- 40 g hazelnuts, toasted and chopped (optional, for crunch)
Method
- Heat the oven to 200°C (180°C fan). Line two large baking trays with baking paper, or use one big roasting tin.
- Toss the pumpkin, potatoes and onions with 40 ml of the olive oil, the salt and half of the Nordic Wild. Spread them out in a single layer.
- Roast for 20 minutes, until the potato edges start to colour.
- Toss the mushrooms with the remaining 20 ml of olive oil and the rest of the Nordic Wild. Scatter them over the vegetables, giving everything a little space.
- Roast for another 20 to 25 minutes, turning once, until the mushrooms are dark and crisp at the edges and the pumpkin has caramelised at the corners.
- Stir the crème fraîche with the lemon juice and a pinch of salt.
- Pile the vegetables onto warm plates, add a spoonful of the lemony crème fraîche, then finish with parsley and the hazelnuts.
Questions, or a photo of your own tray? Write to info@zestspices.eu.
Chef's Tip
Crowded trays steam instead of roast. Scatter the mushrooms over the vegetables with a finger of space between the pieces, and look for edges the colour of dark toast before you pull the tray out. Then add a spoonful of cold crème fraîche to the hot vegetables, so it starts to melt at the edges while the parsley sits bright green on top.
FAQ
Do I need to peel the pumpkin?
Not if you use Hokkaido. The skin turns soft and slightly chewy in the oven, and the colour looks gorgeous on the plate. With butternut, peel it, because the skin stays tough.
Why do the mushrooms go in later?
Mushrooms are mostly water and cook faster than pumpkin and potato. Added halfway, they brown and crisp rather than shrivel into little rubbery coins. Patience pays off here.
Can I make it ahead?
Roast the vegetables up to a day in advance and keep them in the fridge. Reheat on a hot tray for 10 to 12 minutes at 200°C so the edges crisp up again. Make the crème fraîche fresh, it takes thirty seconds.
Is Nordic Wild spicy?
No. It is herbal, resinous and savoury, with juniper and black pepper in the mix, but nothing that sets your mouth on fire. If you want heat, sprinkle a pinch of chili flakes over your own plate.
What can I serve with it?
A crusty loaf and a green salad with a sharp dressing are all it needs. For a bigger table, put it next to roast chicken or a slow-cooked stew. Want even more forest in the dish? Finish the mushrooms with a pinch of Forest Funghi, our porcini and fleur de sel salt.
Can I use other vegetables?
Yes. Red cabbage wedges, celeriac and parsnip all roast beautifully in the same tin at the same temperature. Keep the pieces about the same size and the timings in the method will hold.
