Preheat the oven to 180˚C. Place the butternut, rosemary and orange wedges into the bag and sprinkle with seasoning powder. Close bag at the top end with blue tie supplied.
Very gently massage seasoning powder into the butternut on a stable surface. Ensure seasoning is evenly spread. Place bag sideways in a cool oven dish, ensuring ingredients are evenly spaced.
Bake for 45 minutes on the lowest shelf in the oven. Ensure grill is off at all times. Keep enough room for the bag to expand (bag must not touch the sides of the oven). Carefully cut bag open, coat the butternut in any remaining juices.
Ladle the butternut on a bed of brown rice and sprinkle the pumpkinseeds over. Top with baby spinach leaves and serve.