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.Roasted butternut pumpkin with chickpeas, tahini mandarin yoghurt, pomegranate and herbs(Pictured above)Serves 2–4½ large butternut pumpkin, seeds removed, sliced into 1cm rounds3 tbsp extra-virgin olive oil1 tbsp honey1 tsp ground cumin1 tsp smoked paprika1 x 400g tin chickpeas, drained 2 cloves garlic, roughly choppedFor the tahini mandarin yoghurt200g natural yoghurt2 tbsp tahiniZest of 1 mandarin (use a microplane)Juice of ½ mandarin (squeeze it with your hands, then sieve)A little grated garlicTo finish3 tbsp pomegranate seedsSmall handful mint, leaves pickedSmall handful coriander, leaves picked3 tbsp chopped almonds and macadamias Good quality extra-virgin olive oil, to drizzlePreheat the oven to 200C/180C fan.Place the pumpkin slices on a tray. Drizzle with two tablespoons of the olive oil, as well as the honey, then sprinkle with the cumin and paprika, then season with salt and pepper. Toss to coat well, then spread out in a single layer. Roast for about 25 minutes to colour.