1/2 squash pumpkin, peeled and cut in to wedges about 1 cm thick
3 tbsp pure maple syrup
olive oil for drizzling
a large bunch of greens, rinsed and roughly chopped
a large handful of italian parsley
a handful of grated parmesan
juice of one lemon
Preheat the oven to 180 C.
Arrange the pumpkin wedges on a large baking tray. Drizzle with the maple syrup, olive oil and sprinkle with a pinch of salt and pepper. Toss to coat.
Bake in the oven for 30 minutes or until slightly crispy. Remove from the oven, and leave to cool.
In a large bowl add the pumpkin along with the remaining ingredients, and a drizzle of extra virgin olive oil. Season to taste.
*dairy free (without the parmesan)