Check out Blake Proud's recipe: Ingredients1 medium Pumpkin 2 tbsp olive oil1 tsp cumin seeds1 tsp fennel seeds1 tsp coriander seedsSalt to taste
Toasted Pine Nut–Sesame Oil2 tbsp olive oil2 tbsp pine nuts1 tbsp black sesame seedsPinch of salt
Lemon Yoghurt Sauce½ cup Greek yoghurtJuice of ½ lemon1 tsp olive oilPinch of salt 
Method1️⃣ Preheat oven to 200 °C fan-forced. Slice the Japanese pumpkin into wedges, leaving the skin on. Toss with olive oil, cumin, fennel, coriander seeds and salt.2️⃣ Roast on a tray until golden and tender around 35 minutes.3️⃣ For the toasted oil, gently heat olive oil in a small pan. Add pine nuts, black sesame seeds and salt. Stir until the nuts turn golden and everything smells toasty. Remove from heat and cool.4️⃣ For the yoghurt sauce, mix Greek yoghurt, lemon juice, olive oil and salt until smooth. Adjust acidity to taste.5️⃣ If serving later: cool the pumpkin, refrigerate, and reheat gently in the microwave or oven before serving.6️⃣ To plate, arrange warm pumpkin, drizzle with the nut–sesame oil, and finish with dollops of lemon yoghurt. Scatter extra seeds or herbs if you’ve got them.

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