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Do pumpkin differently with this roasted version dressed with spices and served with a homemade buttermilk curd.
Source: Adam Liaw
The perfect balance of salty and sweet, miso chicken and its pumpkin base are the absolute stars of this recipe.
Source: Donna Hay Everyday Fresh
With the natural sweetness from the pumpkin, warming spices and the sharp bite of the parmesan to balance all the flavours, these make for an excellent afternoon treat.
Source: Hardie Grant Books / Lisa Cohen
A unique take on the traditional Ethiopian dish, gomen be dinich (potato), substituting the potato for pumpkin for a delicious winter warmer. Easy to make and nutritious, it can be served with injera or rice.
Source: Adam Liaw
Slow-cooked caramelised onion, roasted pumpkin and a hint of spice give this mac ’n’ cheese a subtle sweetness, with crunchy walnuts and crispy sage making it just a little bit more special.
Source: Savannah van der Niet
Adam Liaw's simple Japanese curry is not only kid-friendly, but when you add a rice ball, it is a Halloween dream come true. Or should that be a nightmare? Made from packet curry roux, it’s incredibly easy.
Source: Adam Liaw
Angel-hair jam from Mallorca is a popular filling for pastries across the Balearic Islands and throughout mainland Spain. It’s made using the fibrous flesh of the siam pumpkin. Spaghetti squash can be used just as well, as it gives a similar stringy, thread-like result, only in a deep amber colour rather than the original clear, transparent sweet jam of the islands.
Source: Rochelle Eagle
This pumpkin pasta uses wonton wrappers as makeshift ravioli, making it an ideal meat-free weeknight dish.
Pumpkin ricotta ravioli Source: Donna Hay: Fast, Fresh, Simple
The sweetness of roasted pumpkin and a burst of ginger is a great match with creamy cheesecake.
Source: Paul Hollywood's Pies and Puds
This salad is bright, easy-going and brings a diversity of flavours, from sweet to salty. Great on a summer-BBQ table or as a light meal.
Source: Adam Liaw
