Preheat oven to 250 C. Prepare baking sheet by lightly spreading olive oil to cover entire sheet.

Cube pumpkin and sweet potato until you have about a cup of both. If you have any small bits or pumpkin seeds left over set them aside.

Spread cubed pumpkin and sweet potato over pan making sure everything is evenly space.

Bake on top rack for 20min

Use olive oil to lightly coat a small saucepan and sauté leftover pumpkin/seeds/sweet potatoe on medium heat until lightly browned.

Dice figs and dates into small pieces until you have 1/4 cup of both.

Once sweet potatoes and pumpkin is cooked put both along with figs and dates in a mixing bowl until everything is well mashed.

Put mashed ingredients into a baking pan, cover with sautéed seeds/leftovers then cover with marshmallows

Baked pan until marshmallows are lightly browned. Removed and let cool for 2min. Serve and enjoy!