It’s seeds off, skin on in this autumnal pumpkin dish – and don’t be afraid to let it turn extra golden in the ovenA delicious way to enjoy butternut pumpkin. No need to remove the skin, and try not to overcrowd the tray; give everything space so it roasts rather than steaming. And don’t be shy with colour – those dark edges on the pumpkin are where all the flavour is. I serve this with sliced chilli on the side to keep it family friendly.Sign up for a weekly email featuring our best readsDarren Robertson, co-founder of Three Blue Ducks, and Doug Innes-Will, Bundanon executive chef, are hosting a Twilight Feast as part of the Make Good festival on 30 May at Bundanon, NSW Continue reading...

Source: https://www.theguardian.com/food/2026/may/20/roasted-butternut-pumpkin-chickpeas-tahini-mandarin-yoghurt-recipe