It’s tricky to remove the peel, but if you manage to you can use it to make pumpkin crisps.
Sprinkle the peel with salt, drizzle a small amount of olive oil and bake it for 25 minutes on the top rack of a 200C oven until crisp.
If all of this is too technical for you, simply pop the pumpkin straight in the oven and roast it whole.
Slice off the top and remove the seeds and stringy bits, drizzle with oil and a bit of salt and roast at 180C until tender.
You can then stuff it with a filling of your choice such as a stew, chilli, grains, dried fruit, nuts… anything you like!