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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.