top of page

Roasted Pumpkin
in  Balsamic Vinaigrette

1.75kg butternut pumpkin, deseeded, cut into 2cm-thick pieces

olive oil cooking spray

1/2 cup pine nuts

200g baby spinach


1/4 cup honey

2 tablespoons balsamic vinegar

1 tablespoon olive oil



600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1)

1 1/2 tbsp olive oil

Salt and pepper


2.5 tbsp / 50 ml extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp honey

Salt and pepper

Preheat oven to 250°C. Line 2 baking trays with baking paper. Place pumpkin in a single layer on trays. Spray with oil and turn to coat. Season with salt and pepper. Roast pumpkin, turning once, for 20 minutes or until golden and tender. Set aside to cool to room temperature.

Meanwhile, heat a small, non-stick frying pan over medium heat. Add pine nuts. Cook, stirring, for 3 minutes or until golden.

Make honey and balsamic dressing: Combine honey, vinegar and oil in a screw top jar. Secure lid and shake to combine. Remove lid. Microwave on HIGH (100%) for 10 seconds or until honey is melted. Replace lid. Shake until well combined.

Place spinach and pumpkin in a large bowl. Sprinkle with pine nuts. Drizzle with dressing. Season with salt and pepper. Serve.

pumpkin roasted.jpg
bottom of page