4 as a side
15 mins prep | 30 mins cook
Dairy Free Gluten Free Vegan Vegetarian
Preheat oven to 180°C/360°F. Line a baking tray with paper. Peel your pumpkin, remove the seeds, then cut them into small pieces, place them in a colander, wash them and drain well.
Arrange pumpkin on your tray add oils, spices, season and toss until well coated. Spread pumpkin out evenly on your tray, making sure the pieces don’t touch so they brown evenly; add a little water.
Put your baking tray in the middle section of your oven and roast your pumpkin until soft and golden brown (approximately 30-40 minutes). Once it is done, allow to cool.
Wash your spinach and either pat or spin dry in a salad spinner. In a large mixing bowl, add the spinach, roasted pumpkin, sesame seeds and pepitas (reserve a tbsp for garnish).