Pumpkin

Prep for 15 minutes and then the oven does the rest of the work.

Lightly roasted pumpkin paired with creamy labneh and hazelnuts is a match made in heaven.

Pumpkin and slow-cooked lamb with pasta? That's cold weather comfort in a bowl.

Our Levantine-inspired roast pumpkin and fig fatteh recipe for autumn cooking and group feasts.

Make this vibrant, aromatic saffron and coconut prawn curry recipe for dinner tonight.

Whether you're looking for a breakfast-for-dinner option, or you're planning to host an ambitious champagne breakfast, these crêpes are a showstopper.

“This pesto is so versatile. It goes incredibly well with raw fish or steak, or a shellfish pasta. Pistachio has that beautiful sweetness and I always love using nori in pesto for a bit of flavour background,” says Wood.

If you've been wanting to try cooking left-of-centre cuts of meat, this is the sign you've been waiting for.

And it's super quick to whip up.

This vegan-friendly dish can be served individually as a main or as a side to share.

A very contemporary take on the American pie.

A combination that's a classic for good reason.

A hearty autumn-friendly dish from the Paski co-owner and chef that's perfect for the transition from warm to cold.

Thai-style roasted pumpkin with curry sauce, from the Chat Thai mother-and-daughter duo.

Take it outside with this picnic-friendly pumpkin tart.

Greece's spectacular coiled-pastry creation.

What winter comfort food is made of.

The comfort bowl you need when the temperature starts to dip.

A very autumnal dish.

Part-soup, part-curry, all flavour.

These salty-sweet buns are our kind of roll.

Make the most of pumpkin's natural sweetness.

One of our most popular recipes for good reason.

A speedy, flavour-packed vegetarian option for weekday dinners.

A winter-friendly soup turbocharged by this heady North African spice mix.

A simple vegetable dish that somehow has everything you could want: sweetness, savoury elements and comfort.

Zhoug is a hot green sauce from Yemen that’s often added to soups and stews for a fresh and fiery finish. Here we’ve paired it with sweet roasted pumpkin for a no-fuss side that’s a winner with chicken.

You've tried pumpkin and sage stuffed pastas; why not take that same flavour combination and translate it into a midweek-friendly tagliatelle?

This stunning dish is powerful enough to take a place among the main courses in a banquet or you could serve it as a side to roasted or grilled meat.

Leftover roasted pumpkin makes this salad even speedier. Keep this recipe up your sleeve for the night after a roast dinner.

Spiced pumpkin creams with gingerbread crumb recipe - Preheat oven to 180C. Spread pumpkin in a small roasting pan, add 100ml water, cover tightly with foil and roast until very tender (50 minutes to 1 hour).

Spiced pumpkin soup with onion bhajis and curry leaves recipe - Heat ghee in a large saucepan over medium-high heat, add onion, garlic and chilli and sauté until onion is translucent (4-5 minutes).

A modern take on the classic Italian dish.

"I'd love to attempt the pumpkin galette at Fred's in Paddington. Can you publish the recipe?" - Jacinta Johnson, Woolloomooloo, NSW

This light soup is the perfect healthy meal for cold nights.

Your new go-to dinner.

"Admittedly, on the surface this dish seems a bit odd," says Achatz. "Cocoa, pumpkin, cardamom, lamb? This is a perfect example, however, of a technique we use frequently at Alinea called 'flavour bouncing'."

This brightly coloured pumpkin, corn and lentil bowl makes for a picture-perfect lunch.

At Sixpenny, Daniel Puskas uses a dry-ages lamb rump for a richer natural flavour paired with a caramelised pumpkin juice. Made with a cabernet sauvignon vinegar, the complex juice is sweet with a slight acidity.

"The chilli-tamarind caramel is something I learnt while working at the now-closed Universal," says Anchovy chef Thi Le. "It's a version of a tamarind caramel that is savoury rather than sticky-sweet, which is what makes the glaze so balanced."

Warm roast pumpkin, two cheeses and pancetta on top of soft puff pastry make these tarts the perfect winter entrée.

A twist on Peru's free-form pumpkin doughnuts, we dust ours with icing sugar and cinnamon then serve them with a rich dulce de leche cream.

There are many versions of this stew throughout Argentina and Chile in particular. Some include peaches or apricots, others have a hit of tomato.

This Ecuadorian salt cod and bean soup is typically served at Easter, and is ideal for a feast.

Cheese and bacon meet brown rice and pumpkin for a textural side dish that makes a perfect partner for roast lamb or chicken.

This is an impressive entrée to bring to the table. Crack open the crust at the table so your guests get the scent of pumpkin, then take it to the kitchen to finish the presentation.

This hearty broth ticks all the boxes: it's fast, vegetarian and soul-warming.

Backstrap, or eye of loin, is a lovely lean cut of meat, while anchovies and mint are always perfect partners with lamb. Just add pumpkin for an ideal autumn meal.

This makes a lovely first course or shared lunch dish. The pumpkin-seed dressing transforms the fennel salad into a rémoulade of sorts, which you could serve with just about any cold-cut or grilled meat.

Duncan Welgemoed recipe for Cameroonian spiced banana gâteau from Africola restaurant in Adelaide.

Quail and pumpkin pair well in this Middle Eastern-style dish – they both have a little sweetness, and the gaminess of the quail works well with the earthiness of Kent pumpkin.

Recipe for fried pumpkin with yoghurt-herb dressing and crisp onion.

You'll be back for seconds.

Recipe for pumpkin rösti with poached egg, and mint, feta and avocado salad.

Recipe for pumpkin, fennel and olive ring loaf.

For an update on a winter classic, try roasting the pumpkin as we've done here along with chillies and oregano for an extra burst of flavour.

Australian Gourmet Traveller recipe for pumpkin and ginger mash by Jeremy Strode.

The humble pumpkin soup gets a lift with the addition of fontina and herbs in this traditional Italian take.

Chiswick's foolproof recipe.

Australian Gourmet Traveller recipe for maple, bacon and pumpkin tart from Pinbone in Sydney.

Australian Gourmet Traveller recipe for grilled aged Scotch fillet with zhoug butter and tahini cream by Mr Carsisi in Melbourne.

Australian Gourmet Traveller recipe for pumpkin fatteh.

Australian Gourmet Traveller recipe for coconut-poached barramundi with pumpkin and snake beans.

Live like the French and try this recipe by James Henry from Paris restaurant Bones.

A chic twist on your mum's traditional recipe.

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Australian Gourmet Traveller recipe for spiced nuts.

Australian Gourmet Traveller recipe for pumpkin soup with ginger milk.

The flavours of northern Italy are brought to life in this classic stuffed pasta dish.

Australian Gourmet Traveller pasta recipe for pumpkin cappellacci with sage browned butter.

Australian Gourmet Traveller Italian bean recipe for zuppa frantoiana.

Australian Gourmet Traveller dessert recipe for coconut ice-cream, black glutinous rice and pumpkin sauce.

Australian Gourmet Traveller Spanish entree recipe for morcilla de calabaza (spicy pork and pumpkin pâté) by Frank Camorra from Melbourne restaurant MoVida.

Australian Gourmet Traveller recipe for pumpkin and vermouth risotto with parmesan and mascarpone.

Australian Gourmet Traveller recipe for Brigitte Hafner's green lentil soup with pumpkin and harissa.

Australian Gourmet Traveller recipe for pumpkin filo pies.

This Moroccan-inspired dish is simple to throw together - all it needs is a little couscous on the side.

Australian Gourmet Traveller recipe for pumpkin, pearl barley and miso braise

Just what you need for afternoon tea.

Australian Gourmet Traveller fast recipe for marinated veal T-bone steaks with grilled pumpkin and anchovies

Australian Gourmet Traveller fast recipe for roast lamb loin with couscous and pumpkin