Pumpkin with Cumin and Red Chilli

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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