Pumpkin

Kecap manis is a sweet, thick, dark soy sauce. Note

Pearl barley is higher in fibre than white rice. Try brown rice for a gluten-free fibre hit. Note

There's no need to opt for takeaway with this quick and tasty Indian-inspired pumpkin naan pizza.

For croutons, cut bread into cubes and bake 5-10 minutes in a moderate oven, 180°C, or fry in a little oil and butter until golden. Note

You’ll need 1 cup pumpkin cubes for this. Note

These colourful tarts are full of goodness; the flavours are strong and bold. Use any combination of fresh vegetables you like, just be sure to cut them into thin slices so they cook through. If you’re short on time, you can buy marinated vegetables from the supermarket or deli. We used feta, but ricotta tastes […]

Not suitable to freeze or microwave. Note

Budget tip: Use feta or cream cheese instead of goat cheese. Note

Budget tip: Use grated cheddar instead of parmesan. Serve with roast pork or chicken. Note

Chicken nibbles are halved chicken wings, without the wing tip attached. Use chicken drumettes or small chicken wings if unavailable. Cooking time and price will vary. Note

Use bought Italian salad dressing instead of pesto. Make ahead: Make hash browns a day ahead. Cover, then refrigerate. These are great with char-grilled steak. Note

Use cooking oil spray (spray for 30 seconds) on pumpkin instead of vegetable oil. Use brown rice or quinoa instead of barley. Cooking time and price will vary. You can swap pumpkin for kumara (orange sweet potato). Pilaf is best made close to serving time. Note

If liked use mixed antipasto vegetables, in jars or tubs. Note

Kumara could be used in place of pumpkin. Add other fresh vegetables of choice, or use frozen options. Note

Place raw couscous in a heat-resistant bowl with 1 cup hot water or stock. Set aside 5 minutes to absorb liquid. Fluff up with a fork and use as directed. Note

This pumpkin, spinach and fetta frittata makes a great vegetarian meal when served with a side salad and crusty bread. Or, you could pack it up and take it on your next picnic.

There is nothing quite like the aroma of this beef and vegetable curry simmering on the stove, except perhaps the satisfaction of having made it yourself from scratch.

As a side dish, or light and healthy lunch or dinner, try out this roast pumpkin and goat cheese salad. It's a perfectly satisfying meat-free dish, packed full of vitamins, minerals and flavour.

Rotolo is a pasta dish that's not nearly as well known as it should be, especially given how delicious it is. Lasagne sheets are used to make a filled roll that's either wrapped and boiled, or sliced and baked in sauce.

The addition of caraway seeds, toasted pine nuts and just the perfect amount of lemon juice take this roasted pumpkin and fetta pasta from satisfactory to simply exceptional. Serve with crusty garlic bread.

Packed full of vegetables, this chickpea and pumpkin ratatouille is perfect as an accompaniment or a meal on its own.

An empanada is a stuffed pastry or bread that is baked or fried. They are often filled with meat, but this spiced pumpkin version is a delicious vegetarian take on this classic Latin American snack food.

Try your hand at this all-American favourite.

Perfect for a hearty and healthy dinner on a cooler night.

Use this deliciously versatile vegetable as the star ingredient.

Traditional and tasty Thai-style pumpkin and chicken soup from Australian Women's Weekly.

Incredibly quick and easy to make, these pumpkin and feta pizzas are a great option for a fast mid-week dinner.

Both Japanese curry mix and frozen edamame (soy beans in the pod) are available from Asian supermarkets. You will need to shell about 300g (9½ ounces) frozen edamame in the pod for this recipe. Note

Be careful when taking the pumpkin out of the microwave as the bowl will be very hot. Note

Here’s a great vegetable meal. Serve it with a green vegetable, like broccoli, tossed with a little garlic, olive oil and a smattering of parmesan, and either baked tomatoes or a green salad.

A colourful and fragrant couscous dish with grilled zucchini and spiced pumpkin.

There's plenty of juice to mop up in this delicious vegetarian curry, we're not even sure it's not a soup. Serve with plenty of rice or naan bread to enjoy every last drop.

The combination of grilled pumpkin, creamy feta and almond skordalia adds a delicious twist to this popular Italian starter.

Tender pumpkin and ribbons of zucchini are delicately flavoured with fresh sage to make this deep, layered vegetable lasagne.

The addition of roasted pumpkin in this delicious tabbouleh dish adds a hearty, flavoursome note to this dish, making it filling enough to enjoy on it's own as a light lunch or as part of a big dinner spread.

Perfect as lunch, a light dinner, afternoon tea or in a lunch box, roast pumpkin and zucchini frittata is a healthy, delicious and flexible dish.

This recipe is best made close to serving. White balsamic vinegar is slightly sweet, and is available in the vinegar section in selected supermarkets and grocery stores. Note

There is nothing more satisfying than a hearty meal to start the day. This breakfast bruschetta sets a high benchmark.

Stir-fried pumpkin and eggplant with noodles, spiced with chilli and Thai basil, makes a fabulous meat-free dinner.

Give this delicious and under appreciated vegetable a little extra sweetness and roast them to perfection. They will make a colourful and healthy side dish for your next roast.

For an easy vegetarian meal, try this delicious coconut curry with pumpkin and butter beans.

Surprisingly light, this creamy pumpkin, artichoke and prosciutto pasta makes a great lunch or light dinner.

This delicious chicken and pumpkin open sandwich is easy to make and healthy enough to enjoy for lunch every day. It's packed full of flavour and goodness to keep you fueled through the week.

Barley is rich in fibre and full of nutrients. It has a lovely nutty flavour and chewy texture, making it a perfect low-GI alternative to a traditional rice risotto.

A deliciously creamy sweet potato, pumpkin and potato soup from Australian Women's Weekly.

Pumpkin makes traditional gnocchi even softer and more tender, while the rocket pesto adds a blast of flavour to the finished dish.

This fragrant soup has a magnificent creamy texture thanks to the addition of the tofu.

Spicy, fragrant and delicious lentil and pumpkin vindaloo from Australian Women's Weekly.

Pumpkin and white bean salad brought to you by New Zealand Woman’s Weekly.

Although it was the Greeks who first brought honey to Sicily (along with wine and olives), the Saracens are credited with introducing agrodolce (sweet and sour flavours). They also brought citrus fruits and eggplants, which Sicily is famous for, and spices.

Accompany chicken with a Greek-style yoghurt, if you like. Note

Bring this staple vegetable to life with our sweet and salty soy pumpkin recipe. You could add a teaspoon of freshly grated ginger to the dish if you like.

Why not combine two Kiwi favourites, soup and cheesy toast, this winter? It is the perfect dinner time treat for the whole family.

A barbecued chicken weighing about 800g (1½ pounds) should give you 2 cups of shredded chicken meat. Note

This is a complex and very adult cake that makes an ideal dessert for a special dinner party, or as the centrepiece for a significant celebration.

Dhansak is an Indian adaptation of a famous Parsi festive dish always consisting of several types of pulses and vegetables and served with rice.

This delicious roast vegetable salad is scattered with tender risoni pasta and sweet currants to create a flavour-packed, filling vegetarian meal.

Slow cooked beef pot roast with root vegetables has the house smelling gorgeous all afternoon.

Creamy rosemary risotto with roasted pumpkin, spinach and grated parmesan.

This slow-cooked curry is divine served with a dollop of yoghurt and warm chapatis.

Lamb option; cook lamb fillets in heated large non-stick frying pan until browned all over; slice thinly. Place on top of non-vegetarians’ portions of pizza; cook as above. Note

This easy one-pot meal is completely delicious and makes for a lovely family dinner.

These tasty stuffed mushrooms are packed full of goodness and wonderful texture. They're great served as a starter for a dinner party with friends.

Naturally sweet pumpkin and orange make for a delicious dish of couscous.

The great thing about using Japanese pumpkin for this pumpkin with balsamic and pine nuts recipe is that the skin is edible, so there's no need to waste time cutting it off. This makes a great side dish for a roast leg of lamb.

Sweet and creamy Thai chicken, pumpkin and coconut curry from Australian Women's Weekly.

Red quinoa (pronounced keen-wa), is the seed of a leafy plant similar to spinach. Quinoa is gluten-free and has a delicate, slightly nutty taste and chewy texture; it is available from health food stores and in the health food aisle at larger supermarkets. You could also use white quinoa. Rinse it well before boiling. To […]

These stacks are a great recipe to try to expand a vegetarian menu. They are hearty and full of flavour.

Serve this salad warm or cold for a light, healthy and satisfying lunch. It is also perfect for work or school lunch boxes.

If you have access to a sandwich press,­ heat the tortilla in the press just before you’re ready to eat. Note

An exquisite salad of barbecued chorizo, chickpea and pumpkin with a sweet and sour sherry vinegar dressing.

Very few years have passed without The Weekly featuring a pumpkin soup. Our recipes from the 60s were simple, but also (in retrospect), dare we say it, even a little bland. In more recent times, we've added twists, such as roasting the pumpkin, which amplifies the flavour, and dabbled with Asian versions.

Toasted pistachios and preserved lemon add crunch and interest to this roast pumpkin, feta and chickpea salad.

Moist and dense, this spiced pumpkin bread has heat from the chilli flakes and crunch from the pepitas, and is incredibly good warm or toasted and spread with butter.