Ingredients:
1/2 medium butternut pumpkin, peeled,deseeded and cut into 1 cm cubes ( about 650g)
40 ml olive oil
45 g pine nuts
1 small red onions, thinly sliced
1 teaspoon paprika
1 bunch english spinach, trimmed,washed
1 oranges, juiced
120 g feta
Directions:
Cook the pumpkin in boiling salted water for about 5 minutes or until just tender.
Drain and refresh under running cold water.
Heat the olive oil in a large frying pan and cook the pine nuts for about 2 minutes or until golden.
Stir them occasionally.
Remove the pine nuts and drain on paper towel.
Add the onion to the pan and cook over a medium heat for 5 minutes, or until just soft.
Stir in th pumpkin and the paprika and cook, stirring, over a low heat for 1 minute.
Stir in the spinach and the orange juice and cook for a further 3-5 minutes or until the spinach has just wilted.
Gently stir through the pine nuts and feta and serve warm.
Servings: 4-6
Time preparation: 10 min.
Time total: 25 min.