Spicy Roasted Pumpkin with Brown Rice and Pumpkin Seeds

Use this recipe to explore the world of esoteric pumpkins. I find their beautiful shapes and colours irresistible. Varieties like kabocha and Blue Hokkaido are delicious here but so are acorn and butternut squash and you can toast the seeds in just the same way. If I’m making this for a party, I’ll add 50g toasted pine nuts.