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).
Pumpkin, herbed ricotta and hazelnut bruschetta recipe - Preheat oven to 220C. Combine pumpkin, sugar and oil in a roasting pan, season to taste, toss to coat and roast until golden brown and caramelised at the edges (15-20 minutes).
Chickpea, pumpkin and cavolo nero soup recipe - Cover chickpeas generously with cold water in a large saucepan and bring to the boil, then reduce heat to medium-high and simmer until tender (45 minutes to 1 hour).
Pumpkin pilaf with ricotta and pepitas recipe - Heat oil and 40gm butter in a wide saucepan over medium-high heat until butter foams, add onion and half the garlic and sauté until tender (3-4 minutes).
"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'."
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."