Roasted Pumpkin

1. Preheat the oven to 200°C (400°F). Place the pumpkin wedges on a roasting tray.
2. Brush with olive oil and season with salt and black pepper.
3. Divide the sage and thyme sprigs among the pumpkin cavities, then drizzle a little more olive oil over the herbs.
4. Roast for 1 ½ hours, until the pumpkin is tender and caramelized. Meanwhile, prepare the sides.
5. Remove the herbs before serving. Pour the mushroom sauce over the roasted pumpkin and top with fried mushrooms. Serve with the tomato salad.

Mushroom Sauce

1. Place the dried mushrooms in a pot with hot water. Simmer for 10–20 minutes until softened.
2. Strain the mushrooms, reserving the liquid. Reduce the liquid in the pot by half. Chop the mushrooms finely.
3. Heat olive oil and 1 tbsp of butter in a sauté pan. Add the shallot and cook until softened.
4. Stir in the capers and chopped mushrooms, season lightly with salt, and sauté for a few minutes.
5. Pour in the white wine and reduce by half. Add the reduced mushroom liquid, soy sauce, and heavy cream. Let simmer until the sauce thickens.
6. Stir in the remaining 1 tbsp butter until melted.

Fried Mushrooms

1. Heat the olive oil and butter in a sauté pan. Add the shallot and garlic, cooking until softened.
2. Add the mushrooms and sauté until they release their liquid and develop a deep golden color. Season with salt.

Tomato Salad

1. In a small bowl or jar, whisk together mustard, balsamic vinegar, olive oil, shallot, black pepper, and salt to make a vinaigrette.
2. In a large bowl, combine the tomatoes with the basil and parsley. Pour over as much vinaigrette as desired and mix well.