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