Recipe by Jade Kath @panaceas_pantry
1. Preheat the oven to 180°C. Remove the seeds from the pumpkin and cut into 2cm chunks. Place on a baking tray with a drizzle of olive oil, garlic, paprika and a good sprinkle of salt then toss. Bake for 25 mins or until very tender and soft.
2. Meanwhile, add washed spinach to a medium saucepan with a splash of water. With the lid of simmer for approx 5 minutes or until vibrant green and softened.
3. Once the pumpkin has cooked turn off the oven and heat a large skillet over a medium flame. Butter (with vegan butter, margarine or oil) the bread and place 2 pieces onto the hot pan (buttered side facing down). Turn the heat to low. Add a around 1 tbsp Sacla Free From Tomato Pesto to each piece of bread and spread. Top with vegan cheese and onion then carefully place on a thick layer of the roast pumpkin. Season and then divide the sautéed spinach between the two sandwiches.
4. Top with 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.