Method

• 1.
  Preheat oven to 200°C. Grease 2 large baking trays and line with baking paper.
• 2.
  Whisk 2 tbs oil and vinegar in a bowl. Rub vinegar mixture over the pumpkin. Place pumpkin upright on a prepared tray. Roast for 45 minutes or until tender and edges are slightly charred. Place tomatoes on remaining prepared tray and roast in the last 10 minutes of pumpkin cooking time or until slightly blistered. Transfer half the pumpkin to a bowl and use a fork to coarsely mash, discarding skin.

• 3.
  Meanwhile, heat remaining 2 tbs oil in a wide saucepan over medium heat, add garlic and cook for 1 minute or until golden. Add oats, stir to coat, then add stock and bring to a simmer. Reduce heat to low and cook for 15-20 minutes or until oats are tender. Add mashed pumpkin and 1 cup (250ml) boiling water to oats and stir through over medium heat to warm through.
• 4.
  Divide porridge among serving bowls and top with tomatoes and remaining pumpkin wedges. Scatter over pesto and basil, and drizzle with extra oil to serve.