how to make quick Warm roasted pumpkin and potato salad

How is everything? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm roasted pumpkin and potato salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm roasted pumpkin and potato salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm roasted pumpkin and potato salad is something that I’ve loved my entire life.

Table of Contents


  • 2 tablespoons olive oil
  • 100g Western Star Original butter salted
  • 750g Jap pumpkin, cut into wedges
  • 750g kipfler potatoes, scrubbed
  • 1/3 cup (45g) toasted hazelnuts, coarsely chopped
  • 100g baby spinach leaves
  • 1/4 cup (35g) dried cranberries
  • 2 teaspoons thyme leaves


  • Step 1
    Preheat oven to 190�C. Combine oil and half the butter in a roasting pan. Place in the oven for 5 minutes or until heated through. Add the pumpkin and potato and season well with salt and pepper. Gently toss to coat. Roast for 25-30 minutes or until tender.
  • Step 2
    Meanwhile, melt remaining butter in a large frying pan over medium-high heat. Add hazelnuts and cook, tossing, for 2 minutes or until lightly golden. Add spinach, cranberries and thyme and cook, tossing occasionally, for 1 minute or until spinach wilts and heated through. Remove from heat.
  • Step 3
    Place pumpkin mixture and hazelnut mixture in a large serving bowl and gently toss to combine. Serve immediately.

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