Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Grease 2 large baking trays and line with baking paper.
• 2.
  To make the cumin butter, combine butter, sugar, cumin, pepper and 2 tsp salt flakes in a small bowl.
• 3.
  Spread half the butter mixture over the cut sides of pumpkin (this is best done with your hands; it will be a little rough, but the warmth of the oven will distribute the rest for you) and arrange pumpkin, cut-side down, on prepared trays. Roast for 10 minutes.
• 4.
  Meanwhile, combine half the remaining butter mixture with the reserved pumpkin seeds and any attached flesh.
• 5.
  Spread seeds evenly in a single layer around pumpkin and continue to roast for a further 30 minutes, using a spatula to stir the seeds around every 10 minutes so they cook evenly (you want them to be crisp and the flesh around them sticky and jammy).
• 6.
  Turn pumpkin cut-sides up, add remaining butter mixture to their cavities and roast for another 10 minutes. If your seeds are already cooked and at risk of burning, remove them from tray and keep warm until the pumpkin is done.
• 7.
  To serve, arrange pumpkin on a large serving platter, cut-sides up, and drizzle over excess butter from the trays. Scatter with roasted seeds and season with salt flakes and freshly ground black pepper.