Ingredients:
pumpkin or squash
2 tbsp miso paste
2 tbsp harissa paste
4 tbsp maple syrup
1 tsp chilli flakes or 1 finely chopped fresh chilli
1 tbsp butter
2 tbsp olive oil
(vegan) pesto
pasta
seasoning to taste

Method:
1. Cut your pumpkin or squash into bite-sized cubes. (You can peel it first if you prefer.)
2. Mix the miso paste, harissa paste, maple syrup, chilli, olive oil and butter together in a warm saucepan. Add the pumpkin or squash and stir so it is coated with the paste.
3. Transfer to an oven or an air fryer on a hot setting. If using an oven, place in a flat dish and loosely cover with foil. Check it from time to time and baste – you want the pumpkin to caramelise.
4 Cook the pasta and stir in the pesto and the spicy pumpkin. Great served with a tomato salad and steamed broccoli.