Baked mushrooms with autumn vegetables

Ingredients:

500 g mushrooms
half a pumpkin
2 onions
1 leek
3–4 cloves of garlic
rosemary
oil, salt and pepper

Preparation:
Wash the mushrooms under running water and halve or quarter them, depending on their size.

Peel the pumpkin, cut into cubes, and brown in a pan with a little honey. Add the mushrooms and fry for about 10 minutes, allowing the mushrooms to release their juices as the pumpkin softens.

Peel the onions, cut into chunks and place in an ovenproof dish or iron pot. Pile the mushroom and pumpkin mixture on top, sprinkle with rosemary and season with coarsely grated garlic, salt, and pepper. Bake in a preheated oven for 15 minutes.

A healthy dinner packed with autumn flavours.