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At the moment sweet orange bushfire pumpkins are available, one's that I love as you can eat the skin. However, any pumpkin or creamy squash will be delicious in this.
Roasted pumpkin with miso, rosemary and butter
1 medium pumpkin (bushfire)
4 cloves garlic, sliced thinly
2 Tbsp miso paste
2 sprigs fresh rosemary
sea salt flakes
freshly ground pepper
Preheat oven to 190degC.
Carefully cut the pumpkin in half so you have a top and bottom. Scoop out the seeds and discard. Place the pumpkin halves flesh side up on a baking tray.
Put half the butter aside and divide and put the remaining butter inside cavities of pumpkin. Scatter over some garlic (leaving some for later), rosemary leaves and miso paste. Season with salt and pepper and bake until the flesh is soft and golden. Depending on size and variety of pumpkin this time will vary from 20-30min or longer if needed.
While the pumpkin is roasting, melt the remaining butter in a small saucepan along with remaining garlic and finely chopped rosemary sprigs. Allow the butter to melt and go a golden brown colour. You will notice the garlic slivers turning a delicious toasted brown and the aroma will be nutty. Leave aside until required.
When the pumpkins are cooked, remove from oven and cool slightly. Scoop out flesh and place into a bowl, mash with the back of a fork and pour over two-thirds of the butter. Fold through to combine and pour over remaining garlicky butter.
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.