Sweet, peppery and slightly sharp, this is excellent with roast lamb or poultry. Look for green- and yellow-striped Delicata variety or the glowing orange Uchiki Kuri. Both have a fantastic sweet flavour which stands up well to the balsamic vinegar and pepper.
In a large bowl, combine the olive oil, balsamic vinegar and peppercorns. Add the pumpkin chunks and turn until well coated with the oil mixture.
Arrange the chunks in a single layer in a shallow roasting tin, taking care not to overcrowd them. Dot with butter and sprinkle with thyme leaves and sea salt flakes.
Roast for 30–40 minutes, turning halfway through, until tender and beginning to brown at the edges. Sprinkle with more sea salt and black pepper if you like.
© 2008 Christine McFadden. All rights reserved.