Cheesy Pumpkin & Veggie Bake

While the veggies are roasting, finely chop the brown onion and garlic. Thinly slice the pear (see ingredients).

In a medium saucepan, heat a drizzle of olive oil over a medium heat. Cook the onion until tender, 3-4 minutes. Add the garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Add the chopped tomatoes, a pinch of brown sugar, the vegetable stock powder, butter and a splash of water. Simmer until slightly thickened, 5-6 minutes. Add 1/2 the baby spinach leaves, then stir until just wilted. Season to taste.

While the sauce is simmering, combine the panko breadcrumbs, grated Parmesan cheese and a drizzle of olive oil in a medium bowl. Season with salt and pepper.

Transfer the roasted veggies to a baking dish, then add the tomato sauce and gently stir to combine. Sprinkle over the shredded Cheddar cheese and pangrattato. Bake it until golden, 8-10 minutes. Meanwhile, combine the pear, remaining baby spinach and a drizzle of balsamic vinegar and olive oil in a second medium bowl. Season and toss to coat.