Roast pumpkin is one of my favourite foods – either on its own, accompanying a roast or a platter of other vegies, or as a versatile ingredient in a variety of recipes.
I leave the skin on, and bake it for a long time, so that it becomes soft and edible. I use it on pizza, combined with salami, feta cheese, and red onions. I use it in salads, with fresh green leaves of baby spinach, a touch of peppery rocket, grilled red capsicums, cashew nuts and crunchy fresh snow peas. It’s also a delicious topping to couscous, with a little vinaigrette and diced capsicum tossed through the grains. Ooh, and rolled up in some pita bread with pesto and tomato as a sandwich wrap. Delicious.