1/2butternut pumpkinapprox 500g cut into 0.5 cm half-moons
Dressing:
2tbspextra virgin olive oil
1tspmaple syrup
1tbspgood quality red wine vinegar
To serve:
150gbaby spinachwashed and dried
Fresh chilies, finely slicedYou can also use pine nuts, pumpkin seeds, or any other nuts or seed you have on hand
Instructions
First, preheat your oven to 200°C (400°F) and prepare a large baking sheet by lining it with parchment paper. Cut the butternut squash into slices and arrange them on the prepared baking tray.
Prepare the dressing by shaking together its ingredients in a jar or mixing them in a small bowl. Arrange the slices on the baking sheet, leaving space between them to prevent steaming. Using a pastry brush, coat the butternut squash with the maple mixture. Reserve some dressing.
Bake for 15 minutes. Remove the tray from the oven, brush the butternut squash with some more dressing, and bake for another 10 minutes or until they are golden brown yet slightly firm.
On a plate, layer baby spinach, then add the roasted pumpkin, and creamy goat cheese, followed by your favorite toppings. I used fresh chilies, but roasted pine nuts or pomegranate seeds are great ideas too.
Finally, drizzle the remaining dressing over the top.
Notes
If you are unsure about how to cut the butternut squash into slices, please refer back to my post above to see the detailed instructions.To store butternut squash, place any leftover portions in an airtight container and refrigerate for up to 3-4 days. This recipe works with regular pumpkin too if you don't have butternut squash on hand.