Roast pumpkin, spinach and goat's cheese salad

1/4 jap pumpkin, skin removed, cut into 2cm thick pieces
pinch of brown sugar
4 tbsp extra virgin olive oil
salt and pepper to season
250g baby spinach leaves
150g goat's cheese, crumbled
50g pine nuts, toasted

1. Preheat oven to 180C. Put pumpkin, sugar and 2 tbsp of the oil in a medium bowl and toss well to combine. Season generously with salt and pepper.
2. put mix in roasting pan, then roast for 15 mins or unti tender.
3. Put pumpkin in a large serving dish with spinach and goat's cheese, then drizzle with remaining oil. Stir to combine then top with pine nuts.