Most pumpkins and squashes are perfectly edible without peeling. The skin actually contains fibre, which is beneficial for our digestion. Always scoop out the seeds, clean them and roast on 180C with salt and spices (chilli is wonderful) for a delicious snack. You can roast slices (wedges) for 30-35 minutes with herbs and spices (chilli, cocoa powder, coriander, cumin or any other powerful spice). They make a wonderful soup (they can be used in the oyster mushroom soup from yesterday instead of the sweet potato) or just a thick puree to be served with fish (flavoured simply with salt and maybe a hint of Garam Masala), scallops or pork (try adding a little vanilla for a real treat!). If you have an abundance, turn them into a puree and keep in the fridge for up to a week, or even in the freezer and add to dishes such as meat sauce, curries or even pancake batter or home made vanilla ice cream for an autumnal flavour.