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Whole Roast Pumpkin: Wash a whole round 1.8kg unpeeled pumpkin. Place on foil and rub with olive oil before loosely wrapping the foil around the pumpkin. Bake for 1 hour in a 170 deg C (150 deg fan-forced) oven. Open foil and brush more olive oil over the pumpkin. Increase temperature by 10 deg C and bake for a further 1 to 1½ hours or until pumpkin has softened, periodically draining some of the liquid away. While the pumpkin is baking, melt 60g butter in a frypan, add 2 crushed garlic cloves and cook for a few minutes with 2 tablespoons pepitas, 1 tablespoon fresh thyme leaves, and the finely grated rind of a lemon. When the pumpkin is cooked, spoon this mixture over the pumpkin to serve.
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