It’s seeds off, skin on in this autumnal pumpkin dish – and don’t be afraid to let it turn extra golden in the oven

A 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.

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Darren 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…
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