Rustic Roasted Pumpkin And Mushrooms

• 1 small pumpkin
• 2 handfuls any forest mushrooms (we used Bay bolete mushrooms)
• 6-7 small parsley roots
• nutmeg
• paprika
• sea salt
• olive oil

1. Wash your mushrooms, cut them lengthwise in halves and place them in a big pan, cover with cold water and bring to the boil. Let them boil for half a minute and pour out the water. Cover with cold water once again, bring to the boil, add some sea salt, cover with a lid and let simmer for 30 minutes.
2. Meanwhile preheat the oven to 200 C and cut your parsley roots and pumpkin into small cubes.
3. Line your baking tray with parchment paper, drizzle a little olive oil and place there the pumpkin and parsley root bites.
4. Toss with sea salt, paprika and nutmeg (they are truely pumpkin's best friends), drizzle with some more olive oil and put the baking tray into the oven.
5. When the mushrooms are done drain them and add to your pumpkin and parsley roots which are roasting in the oven. Continue roasting for another 5-10 minutes and get your family in the dining room! The meal is ready to be served.
6. We suggest that you should boil the mushrooms before roasting them to get a really moisture texture. Certainly you're free to roast them from the very beginning but they may appear a little too dry.

pumpkin, mushrooms, parsley roots, nutmeg, paprika, salt, olive oil

Taken from food52.com/recipes/19114-rustic-roasted-pumpkin-and-mushrooms (may not work)