Warm pumpkin salad with tangerines and spinach

Ingredients:

• 700 g butternut squash, peeled, seeded and cut into 3 cm cubes
• 6 cups loosely packed fresh spinach
• 4 tbsp. l. olive oil
• 3 tsp coarsely chopped fresh rosemary
• Salt and freshly ground pepper
• 4 tangerines
• 1/4 cup dried cranberries

Preparation:

1. Preheat oven to 200 degrees.
2. Toss the pumpkin with 2 tablespoons of olive oil and spread it in a single layer on a baking sheet. Sprinkle the pumpkin with 2 teaspoons of rosemary, salt, and pepper. Bake in the oven, stirring occasionally, until golden brown, about 20 minutes. Remove from the oven and cool slightly, about 15 minutes.
3. While the pumpkin is roasting, peel 3 tangerines and dice them, removing the seeds. Juice the remaining tangerine and mix the juice with the remaining olive oil and rosemary. Season with salt and pepper.
4. Combine warm pumpkin, spinach, tangerines, and cranberries with the dressing. Divide the vegetables into serving bowls.