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.

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.

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

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.

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.

Punch phora literally means 'five spices' and is a spice blend of cumin, brown mustard, fenugreek, nigella and fennel commonly used in Eastern India and Bangladesh.

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

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.

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.

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

We used dried haricot beans in this recipe; you can use two 400g cans cannellini beans instead. If using canned beans, delete step 1, and add the rinsed, drained canned beans to salad in step 5.

Bitter, sweet and salty. What more could you want in a salad?

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.

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

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.

Perhaps the most well known pumpkin recipe comes from the United States, in the form of this delicious pie. You will need to cook about 350g pumpkin for this recipe.

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

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.

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

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.

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.

This quick and tasty pasta dish is packed full of flavour and is perfect for a mid week dinner for the family. The combination of crispy proscuitto and tender pumpkin is complemented wonderfully by freshly shaved parmesan cheese.

This tender beef rib roast makes for the ideal family meal complete with roasted vegetables and gravy.

Cavolo nero can be substituted with cabbage or silver beet. Note

Similar to ravioli, agnolotti are tiny pillows of pasta stuffed with one of any manner of different fillings. You can buy these already made, sold in cryovac packages, in the refrigerated section of your supermarket or fresh from specialty pasta makers. Note

Pick up a cooked chicken on your way home from work and you can have this delicious and hearty meal on the table soon after you walk in the front door.

This is the perfect meal if you're after something vegetarian, healthy and filling. The noodles and tofu provide bulk and protein, and the vegetables provide plenty of vitamins and fibre.

Gnocchi with caramelised pumpkin & sage sauce

Fragrant spices, fresh vegetables and bright colours - a summery salad that will do as a meal on its own, or served as a side. Enjoy!

Pumpkin + cheese = heaven!

Silky smooth and well spiced, this curried pumpkin and coconut soup make a lovely lunch or an excellent starter.

Roasted pumpkin with bacon and fetta from AWW May 2008

A spectacular Autumn dish for parties or celebrations, or make it in the Spring for a grown-up Halloween celebration.

These flavour filled little tarts make a great shared platter for a cocktail party, or a starter for a special meal.

Exquisite and flavourful pan-seared lemon and anchovy chicken with garlic pumpkin.

A genuine Australian classic, pumpkin scones are best scoffed warm and spread with lashings of butter.

The secrets of making perfect tempura are: use the freshest vegetables you can find; make sure both the vegetables and the batter are really cold (this prevents the batter from soaking up too much oil); maintain a constant temperature by only frying a few pieces at a time; make the batter just before required; finally, don't over mix the batter - lumpy is good.

This savoury and delicately spiced Moroccan-style vegetables with couscous makes a hearty, healthy and delicious vegetarian meal.

Tasty chunks of roasted pumpkin make this couscous dish hearty enough to serve as a main at lunch, or as a light dinner.

Pumpkin, spinach and toasted pine nuts go together beautifully in this creamy, filling risotto.

Red curry paste, coconut milk and coriander give this Thai-style pumpkin soup its unique flavour, while tender pieces of chicken thigh turn a bowl into a meal.

Sea salt, garlic and rosemary bring out the natural flavours of roast pumpkin and potatoes in this perfect, roast dinner side-dish.

A true American classic, pumpkin pie is traditionally served at Thanksgiving and Christmas. Sweet and spiced with cloves, cinnamon, ginger and all-spice, this pie is at it's best served with a dollop of cream or a scoop of ice-cream.

Just as yummy as a pumpkin scone, and more useful for breakfast on the go or lunch-boxes. A delicious variation to this rosemary pumpkin bread is to add 100g crumbled soft goat cheese or crumbled soft blue cheese to the pumpkin mixture.

Savoury and deeply satisfying, this vegetable curry is great as part of a banquet or as a meal on its own.

You will need a piece of pumpkin weighing approximately 750g for this recipe; we used butternut, but you can use whatever pumpkin variety you like. Note

Slowcooked Moroccan-style vegetables that will melt in your mouth.

It’s a good idea to turn filo triangles halfway through cooking. Use spray oil in place of butter, if preferred. Note

Salad can be prepared several hours ahead and kept, covered, in the refrigerator. Note

Recipe is suitable to freeze without the parsley. Thaw overnight in the fridge. Reheat in a saucepan and sprinkle with parsley to serve. Note

This hearty roasted pumpkin and tomato soup is a fantastic warming winter dish.

We used a mild curry powder for flavour but use what you like. Freeze any leftover coconut milk and store it in user-friendly portions for future meals. Note

The amount of milk you need to add to this scone dough depends on the water content of the pumpkin. The amount you add will vary every time you make these scones. Note

A quick and easy ricotta ravioli with pumpkin and sage sauce for a busy midweek Italian dinner.

Leftover risotto makes great risotto cakes; simply shape cold risotto into patties, then pan-fry until browned lightly on both sides. Note

A quick and healthy pilaf for a busy midweek dinner.

If you cannot find banana chillies, use capsicums instead. Note

Traditional to North Africa, a tagine is an aromatic casserole, usually cooked and served in an earthenware dish, also called a tagine.

Don’t drain the spinach until it’s completely dry, the excess water steams and wilts the spinach during cooking, without having to add extra oil or butter. Note

This recipe is not suitable to freeze. Note