Preheat oven to 450F (230C). Cut pumpkin into quarters. (Microwaving on high for a couple of minutes makes this easier.) Peel, then scoop out and discard seeds. Cut into 1-inch- (2.5-cm-) thick wedges. Trim any brown parts from fennel, then core and slice into wedges. Slice onion into thick rings. Place pumpkin and vegetables in a large bowl. In a small bowl, whisk oil with seasonings. Pour over pumpkin and vegetables and toss to coat.
Spread mixture out in a single layer on a rimmed baking sheet. Roast in centre of preheated oven until pumpkin and fennel are fork-tender, 20 to 25 minutes. You don’t need to stir mixture while roasting. Wonderful with chicken and pork.
Nutrition (per serving)
Spanish smoked paprika, sage and thyme add an unexpected lively flavour to vegetables.