At the moment sweet, orange bushfire pumpkins are available and one that I love as you can eat the skin. However any pumpkin or creamy squash will be delicious.

Serves 4-6

ingredients

1 medium pumpkin (bushfire)

4 cloves garlic, sliced thinly

2 Tbsp miso paste

2 sprigs fresh rosemary

100g butter

Sea salt flakes

Freshly ground pepper

Method

Preheat oven to 190C

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 with remaining butter divide and put inside cavity 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 20-30 minutes or longer if needed.

Whilst 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 the fork and pour over 2/3 of the butter. Fold through to combine and pour over remaining garlicky butter.

Enjoy!