Roasted Pumpkin and Onion Traybake with Cream
Chunks of potiron and onion roast until the edges caramelize, then a splash of bouillon and crème turns the pan into a silky, savory sauce. A cozy one-pan dinner that needs almost no attention.
- Total
- 80 min
- Prep 15 · Cook 65
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Deglazing
- Savory
- Creamy
- Stovetop
- Oven
Instructions
-
Heat the oven to 220°C. Peel the potiron, scoop out the seeds, and cut the flesh into 3 cm cubes. Peel the oignon and cut each into 6 wedges.
~10 min
Even 3 cm cubes ensure the potiron and onion wedges finish roasting at the same time.
Cut the potiron into even 3 cm cubes so they finish roasting at the same time as the onion wedges.
-
Spread the potiron and oignon on the baking sheet in a single layer. Drizzle with 2 tbsp olive oil, sprinkle with 1 tsp salt and 0.5 tsp black pepper, and toss with your hands until every piece is coated.
~5 min
Coating every piece in oil and seasoning helps them brown evenly and prevents sticking.
-
Roast the vegetables for 40 minutes, turning them with a spatula after 20 minutes, until the potiron is tender and the edges are browned and caramelized.
~60 min
Turning after 20 minutes promotes even caramelization and prevents burning on the bottom.
Roasting Roast at high heat with space between pieces so edges caramelize; overcrowding steams the vegetables and prevents browning.
-
While step 3 cooks
While the vegetables roast, warm 300 ml bouillon de légumes in a small pan over medium heat until it steams, about 3 minutes. Keep it hot.
~3 min
-
Transfer the roasted potiron and oignon to a large skillet over medium heat. Pour in the hot bouillon de légumes and simmer for 3 minutes, scraping up the browned bits from the pan.
~3 min
Hot bouillon deglazes the pan, dissolving the browned fond into the sauce for deeper flavor.
Let the roasted vegetables sit in the hot bouillon for a minute before adding the crème; the liquid lifts the caramelized fond from the pan and gives the sauce its deep color.
Deglazing Pour hot liquid into the pan and scrape up the browned bits immediately; this dissolves the fond and builds a savory sauce.
-
Lower the heat, stir in 150 ml crème, and simmer gently for 2 minutes until the sauce thickens enough to coat the back of a spoon. Taste and add a pinch of salt if needed, then serve.
~2 min
Gentle simmering thickens the sauce without splitting the crème, which can curdle at high heat.