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.