1/2 butternut pumpkin, cut into 1cm wedges
125g mushrooms, thinly sliced
1 clove garlic, minced
2–3 handfuls baby spinach
1/2 cup veggie stock
1 tsp balsamic vinegar
2 Tbsp sour cream
1 Tbsp feta cheese, crumbled
- Preheat oven to 220°C.
- Prep & roast pumpkin. Toss pumpkin on a lined oven tray with 1/2 tsp oil and 1/4 tsp salt. Season and roast for about 25 minutes, until golden and tender.
- Prep & cook mushrooms. Heat 1/4 tsp oil in a fry-pan on medium heat. Cook mushrooms and garlic with a pinch of salt for 3–4 minutes, until beginning to soften. Add spinach and cook a further 1–2 minutes, until beginning to wilt. Add stock and balsamic vinegar and cook for about 1 minute, until reduced slightly. Remove from heat and fold through sour cream. Season to taste.
- Serve pumpkin topped with mushrooms and feta.
Tip: add a poached egg or pan-fried chicken or steak to make a heartier meal.
Nutritional Info (per serve)
Energy (kJ): 1291
Energy (Cal): 309
Carbohydrate (g): 30.7
Protein (g): 13.3
Fat (g): 12.3
Saturated Fat (g): 3.3
Sugars (g): 14.2
