Roasted pumpkin with spinach and potato mash

Roasted pumpkin with spinach and potato mash

A flavoursome dish full of autumnal veggies

Roasted pumpkin with spinach and potato mash is a delicious autumnal main meal or side dish.

Baked butternut pumpkin with garlic, spinach and potato mash topped with melted cheddar cheese.

A great vegetarian meal to make in advance and enjoy during a busy weeknight.

Simple to make and packed full of vegetables, this baked dish is ideal for a satisfying dinner.

Pumpkin, spinach and potatoes

  1. Cut a butternut pumpkin into thick slices and roast it with sage and olive oil.
  2. Fry garlic and spinach and blitz them in a food processor.
  3. Mix the spinach purée through fluffy mashed potatoes.
  4. Layer roasted pumpkin slices on top of spinach mash and sprinkle over some cheese.
  5. Bake until the cheese has melted and is deliciously golden.

You should make roasted pumpkin because it is:

  • Seasonal: pumpkin and potatoes are now in season (autumn).
  • A filling and tasty vegetable dish.
  • Freezer-friendly: make at the weekend to have during the week.
  • Budget-friendly: inexpensive veggies are this recipe’s core ingredients.

Roasted pumpkin’s main ingredients:

  • Butternut pumpkin
  • Potatoes
  • Spinach
  • Cheddar cheese
Close-up of roasted pumpkin with spinach and potato mash
Roasted pumpkin with spinach and potato mash

Tips for busy cooks

You can use one teaspoon of dried sage if fresh sage isn’t available.

The butternut pumpkin slices can be roasted in advance to save time. If you can’t get the butternut variety, choose a different type of pumpkin that has edible skin.

Make & freeze this dish at the weekend to then defrost and reheat during the week.

Serving suggestions:

  1. Main meal: perfect for two people to share for dinner.
  2. Side dish: split between four people as a vegetable side.

A freezer-friendly, vegetarian main meal

Roasted pumpkin with spinach and potato mash is easy to make and is budget-friendly. This dish is also freezer-friendly and is ideal to make in advance.

Did you use butternut pumpkin or did you use a different type of pumpkin? Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Need more pumpkin recipes? Try this next: roasted pumpkin and sumac dip

Roasted pumpkin with spinach and potato mash

Roasted pumpkin with spinach and potato mash is a delicious autumnal main meal or side dish. A satisfying vegetarian dinner.

Meal Type Dinner, Main Course, Side Dish
Cuisine Australian-Inspired
Keyword Roasted pumpkin, Vegetarian
Total Time 1 hour 10 minutes
Servings 2 people
Author Veg Coast Cook


  • 2 tsp extra virgin olive oil reserve 1 tsp for spinach
  • 1 whole butternut pumpkin approx. 800g cut into 2 cm thick slices *see Recipe Notes
  • 1 tbsp fresh sage chopped
  • 600 g potatoes peeled & quartered
  • Salt and pepper
  • 2 cloves garlic peeled & crushed
  • 60 g spinach
  • 40 g cheddar cheese vegetarian, grated


  1. Preheat oven to 200°C fan. Place pumpkin slices in an ovenproof skillet or large baking dish. Sprinkle with sage and drizzle over one teaspoon of oil. Bake in oven for 30 minutes. Remove from oven and transfer pumpkin to a plate.
  2. Meanwhile, bring a large saucepan of water to the boil. Add potatoes and turn the heat down to a simmer. Cook for 20 minutes. Drain potatoes. Season with salt and pepper. Mash potatoes until there are no lumps.

  3. Add one teaspoon of oil to a large frying pan and put on a medium heat. Add garlic, stir and cook for 1 minute. Add spinach, stir and fry for 5 minutes. Remove from heat. Using a food processor or blender blitz the spinach/garlic mixture until it forms a smooth purée. Add purée to potato and mash until it is evenly combined.
  4. Transfer the majority of the spinach and potato mash to the empty skillet/baking dish that you used to cook the pumpkin (reserving about two tablespoons of mash for topping). Press the mash down with a fork so it is evenly spread over the surface of the skillet/dish.

  5. Add the pumpkin slices on top of the mash (I put smaller slices inside the larger slices to save on space). Distribute the last of the mash to the centre of the pumpkin slices and top the pumpkin & mash with cheese. Bake in oven for 10-15 minutes or until the top is golden.
  6. Serve hot as a main meal or side dish.

Recipe Notes

*Butternut pumpkin – clean the skin of the pumpkin and cut the top off. Carefully cut the pumpkin into 2 cm thick round slices (leaving the skin on) and remove the seeds.

Serves two as main meal or four as side dish.

Made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook

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