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Sautéed Spinach on Sweet Roasted Pumpkin

Vietnamese Morning Glory inspired, sauté spinach on maple roasted pumpkin. Beautiful combination of sweetness and saltiness with a spicy kick of fresh chili and a crunch of crushed peanuts.

🍽 Serves 3-4

🕘 25-30 minutes


  • Bunch of fresh spinach with stems - the more the better as spinach tends to 'disappear'

  • 1 Tbsp soy sauce

  • 1 tsp sweet soy sauce

  • 4 cloves garlic cloves thinly sliced

  • 1 tsp sesame oil

  • 1/4 of a pumpkin

  • 1 Tbsp maple syrup

  • 2 Tbsp olive oil

  • Salt, pepper

  • Toppings: chili, peanuts


  1. Prepare the ingredients. Wash spinach and cut off the roots. Slice pumpkin, garlic, and chili.

  2. Preheat the oven to 200'C.

  3. In a bowl, combine oil, maple syrup, salt and pepper. Place slices of pumpkin and mix well until all the slices are covered with the mixture. Place on a baking tray and bake for 20 min or until soft.

  4. Heat oil in a wok or large pan on medium-high heat. Add the garlic and sauté until slightly brown.

  5. Add soy sauces and sauté for 2min. Add spinach and sauté until soft ( approx. 5min).

  6. Assemble the plate: place slices of pumpkin. Place spinach in the center. Top with chili and peanuts.

  7. Enjoy!


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