600 g butternut pumpkin, peeled, deseeded, and sliced

2½ tbsp extra virgin olive oil

2 tsp honey

2 tsp sesame seeds

1 tbsp fresh lemon juice

1 tbsp honey (extra)

150 g baby spinach leaves

75 g toasted pine nuts

Salt and pepper, to taste

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Preheat oven to 220°C (200°C fan-forced) and line a baking tray with baking paper.
In a large bowl, toss the sliced pumpkin with 2 tsp olive oil, 2 tsp honey, salt, and pepper. Spread evenly on the tray and roast for 25 minutes, turning once, until golden and caramelized.
Sprinkle sesame seeds over the pumpkin and roast for a further 5 minutes, until lightly toasted and tender. Let cool for 30 minutes.
Meanwhile, make the dressing by combining lemon juice, extra honey, and remaining olive oil in a small jar. Season to taste and shake until emulsified.
Place cooled pumpkin and spinach in a large bowl. Drizzle with dressing, toss gently, and top with toasted pine nuts before serving.

Use sweet potato or Kent pumpkin for a variation in flavor.

Add crumbled feta or goat cheese for a creamy touch.

For extra crunch, swap pine nuts for toasted almonds, walnuts, or sunflower seeds.

Make it vegan by replacing honey with maple syrup.

Best served warm or at room temperature — perfect for any season.