Cut as much pumpkin (or any squash) as you can manage into big chunks, leaving the skin on.
Sprinkle over a teaspoon of cumin (ground or whole, depending on your preference), and a whole, hot, sliced chilli.
Drizzle with olive oil before roasting for about 45 minutes to an hour in a hot oven. Turn around from time to time to ensure even browning.
Sprinkle with Maldon Sea Salt and serve.
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