This tasty roasted pumpkin and spinach bake  makes an ideal mid-week dinner. It’s light, quick and easy to prepare and tastes awesome!

PUMPKIN AND SPINACH BAKE

ROASTED PUMPKIN AND SPINACH BAKE
Author: 
Recipe type: Main
 
This tasty roasted pumpkin and spinach bake makes an ideal mid-week dinner. It's light, quick and easy to prepare and tastes awesome!
Ingredients
  • • 600g Pumpkin
  • • Salt and Freshly Ground Pepper to taste
  • • Olive Oil
  • • 1 Red Onion sliced
  • • 1 Red Pepper cubed
  • • 2 Cloves Garlic
  • • ½ tsp. Chilli Flakes
  • • 300 gr English Baby Spinach
  • • 250gr Creme Fraiche
  • • Roasted Pumpkin Seeds
Instructions
  1. Preheat the oven to 180C.
  2. Cut the pumpkin into medium sized chunks, season with salt and pepper and drizzle with a bit of olive oil. Roast in the oven for approx 30 minutes or until soft.
  3. In the meantime, stir fry the onion, garlic, chilli flakes, salt and red pepper with a little olive oil until just soft and translucent. About 5 mins.
  4. Add the spinach and stir through until just wilted.
  5. Combine the roasted pumpkin and the spinach mix into a baking dish.
  6. Spoon the creme fraiche over the vegetables and sprinkle with roasted pumpkin seeds
  7. Bake for approx 30 minutes and serve hot.

 

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