Ingredients

500g Butternut Pumpkin peeled and diced into large pieces
500g Potatoes
1 Spanish Red Onion
2 tbls Balsamic Glaze
2 tbls Oil
1 tsp salt
100g Baby Spinach Leaves
1 tbls Pinenuts

Method

Step 1

Peel and dice Pumpkin and Potatoes into 1.5cm cubes.  Slice onion.

Step 2

Heat oil in a large, non-stick frying pan over medium heat.  Add onion and fry for 3 minutes.  Add Potato and pumpkin and stir to coat. Stir in balsamic glaze and season with salt.

Step 3

Cover with lid and cook on low to medium heat, stirring occasionally for 30 minutes, or until potatoes and pumpkin are cooked. 

To crisp potatoes and pumpkin, remove lid for last 5 minutes of cooking.

Step 4

In the meantime, place spinach leaves in a serving dish, making a well in centre. 

Once mixture is ready place into serving dish and garnish with pinenuts.

Can be served warm, at room temperature or even cold straight from the fridge!