Roasted pumpkin mash

Heat oven to 190°C. Wash the pumpkin thoroughly, remove the stem and cut in half before roasting so steam can escape safely. Scoop out seeds and fibrous strands.

Put the halves on a baking tray and roast until completely tender. Begin checking after about 45 minutes; a larger or denser pumpkin may take longer. The source whole-pumpkin guidance of about 90 minutes for 500 g is not a fixed time for these halves.

Stand 5–10 minutes until safe to handle. Scoop the flesh from the skin and mash with salt, pepper and the source approximate tablespoon of butter.

Serve four small side portions. Seeds may be used for a separately prepared recipe; their roasting is not included here. Refrigerate leftovers promptly.