| 1. | Preheat oven to 200ºC. |
| 2. | Cut potatoes and pumpkin into 5cm chunks. Split carrots lengthways and cut into 5cm chunks. Cut onion into thick wedges. |
| 3. | Place vegetables in a single layer in a roasting pan. Drizzle with olive oil and toss to coat evenly. Bake 50 minutes, or until tender (turn vegetables halfway through cooking time). |
| 4. | Meanwhile make topping. Melt butter and set aside to cool slightly. Roughly chop bread and place in a food processor along with pinenuts. Process until crumbs form. Transfer to a bowl and add all remaining ingredients, including butter. Stir to combine. |
| 5. | Remove vegetables from oven and sprinkle with topping. Bake for a further 15 minutes or until topping is golden brown. |
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