Red Pesto Roast Pumpkin Spinach and Onion Toastie
Ingredients
- 4 thick slices of sourdough bread (or preferred bread)
- 250 Jap pumpkin
- Olive oil
- 1 tsp garlic granules
- 1/2 tsp smoked paprika
- 2 large handfuls baby spinach, washed
- 1/4 red onion, cut into thin slices
- Vegan red pesto
- Grated vegan cheese
- Salt and pepper
Preparation
Preheat the oven to 180C. Remove the seeds from the pumpkin and cut into 2cm chunks. Place on a baking tray with a drizzle of olive oil, garlic granules, smoked paprika and a good sprinkle of salt then toss. Bake for 25 minutes or until very tender and soft.
Meanwhile, add washed spinach to a medium saucepan with a splash of water. Cover with the lid and simmer for approximately 5 minutes or until vibrant green and softened.
Once the pumpkin has cooked, turn off the oven and heat a large skillet over a medium flame. Butter the bread with vegan butter, margarine or oil and place 2 pieces onto the hot pan with the buttered side facing down. Turn the heat to low. Add around 1 tablespoon of red pesto to each piece of bread and spread. Top with vegan cheese and onion then carefully place a thick layer of the roast pumpkin. Season and then divide the sauteed spinach between the two sandwiches.
Top with the remaining slices of bread, butter side facing up. After 5 minutes, carefully flip and cook for a further 5 minutes on the other side. Remove from the heat and enjoy.
Tips
Choose a good sourdough bread for extra texture and flavor.
