Rosemary roulade with a chestnut filling and roasted pumpkin

Pumpkin:

Pre-heat the oven to 190°C. Halve the pumpkin, deseed and cut both halves into thin slices of about 2 cm.

Place the rosemary twigs on a baking tray (with baking paper placed on the tray). Trickle some olive oil on the slices of pumpkin and place them on the rosemary twigs. If you want, add some salt and pour some maple syrup on them. Place some more rosemary twigs on the pumpkin slices. Bake in the oven for 50 minutes.

Roulade:

Take the roulades out of the packaging and carefully unroll.

Finely chop the mushrooms up and briefly mix with the pulse function on your mixer. Peel the shallots, coarsely chop them and also briefly mix them. Coarsely chop the chestnuts and also mix them. Mix everything together and season with salt and pepper. Finely chop up the pink berries with a mortar, add some mustard and add this to the filling. Mix everything once again.

Spread some of the filling on the unrolled roulades. Carefully roll them up again and fasten the rolled up roulades with some string. Trickle with a little olive oil and bake together with the pumpkin for about 30 minutes. Place a small bowl of water in the oven whilst baking.

When done, serve on a nice plate with one roulade and a couple of slices of pumpkin per person.