Whole roast pumpkin with black bean and chilli oil

Recipe from East: Vegan and Vegetarian Recipes from Bangalore to Beijing by Meera Sodha

As we head into the cooler months of the year and all the delicious in-season pumpkins start hitting the shelves at your local, this absolute show stopping dish from Sunday times best seller Meera Sodha will add a delicious colour and warmth to any table.  Add it as a beautiful side dish to a slow cooked meat, or eat with a delicious garlic sourdough - it's a soul warmer for even the chilliest of days

Although the roasting of the pumpkin is a bit of investment of time, the resulting dish is packed with sweet creamy flavours and belies how little actual 'hands on' preparation this recipe requires.   Can you even think of an easy lazy Sunday arvo lunch? We can't - this really is a winner!  Sumptuous, colourful and so.damn.tasty.

To make it even easier?  Try using the Chotto Motto Crispy Chilli Oil instead of making your own!

Serves 6

• 1.5kg pumpkin, such as Delica, pricked with a fork
• 2 tbsp rapeseed oil
• 1/4 tsp salt

For the black bean and chilli oil

• 2 tbsp rapeseed oil
• 3 cloves of garlic, finely sliced
• 1 tbsp salted fermented black beans, rinsed
• 2 tsp chilli flakes
• 2 tbsp soy sauce
• 1 tsp caster sugar
• Substitute the above for the Chotto Motto Chill Oil - it's the bomb 

Preheat the oven to 180 degrees C fan/200 degrees C

Place the pumpkin in a roasting tin and cook in the oven for 1 to 1 1/2 hours, until very soft and just starting to collapse a little at the belly.

While the pumpkin cooks, make your black bean and chilli oil (or don't - substitute the below steps and use the Chotto Motto Chilli Oil instead - you won't regret it!)

In a small saucepan, heat 2 tablespoons of rapeseed oil over a low flame for 1 minute.  Add the garlic to the oil and fry gently for 1 to 1 minutes, until golden brown and sticky.  Remove the pan from the heat to let the oil cool a little and carefully add the black beans.  Return to the heat and add the chilli flakes, soy sauce,  2 tablespoons of water and the sugar.  Cook for a further 30 seconds, stirring constantly, then remove from the heat and allow to cool.

When cool enough to touch, slice the pumkin in half.  Using your hand like a bear's paw, claw out the seeds from the middle of the pumpkin (or scoop out using a spoon) and discard.  Scoop out the flesh and place in a bowl with the remaining 2 tablespoons of rapeseed oil and the salt.  Beat with a fork until the pumpkin is very smooth, then spread on to a plate.  Make a shallow well in the centre, pour in the black bean and chilli oil, and serve.